1 tsp vegetable oil, cooking spray
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
2 TBSP sugar
1 TBSP baking powder
1 tsp salt
1 tsp ground cumin
1 cup fat-free milk
1/2 cup chopped red bell pepper
1/2 cup minced seeded jalapeno pepper (about 6 large)
3 TBSP butter or stick margarine, melted
2 large eggs, lightly beaten
1 (7-ounce) can whole-kernel corn, drained
Preheat oven to 425 degrees. Coat a 10-inch cast-iron or
heavy ovenproof skillet with oil and cooking spray.
Place pan in a 425-degree oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (flour through cumin)
in a bowl.
Combine the milk and remaining ingredients in a bowl;
add to the cornmeal mixture, stirring just until moist.
Pour the batter into prepared pan.
Bake at 425 degrees for 25 minutes or until a wooden
pick inserted in center comes out clean.
Cool in pan 5 minutes on a wire rack. Remove from pan.
Yield: 12 servings (serving size 1 wedge).
