Cheddar Pepper Cornbread

Enjoy this sweet-savory baked cornmeal bread - a perfect side dish to serve with chicken or beet pot pie.

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Servings 12

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ingredients 11
Prep Time 15 min
Total Time 40 min

Ingredients

1: cup all-purpose flour

1: cup yellow cornmeal

3: teaspoons baking powder

1/2: teaspoon salt

1/2: teaspoon cumin

1: cup skim milk

1/4: cup honey

1/4: cup nonfat plain yogurt

3: egg whites

1/2: cup chopped red bell pepper

4: oz. (1 cup) shredded Cheddar cheese

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Directions

1 Heat oven to 425°F. Spray 9-inch square pan with nonstick cooking spray.
2 Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, salt and cumin; mix well.
3 In medium bowl, combine milk, honey, yogurt and egg whites; blend well. Stir in bell pepper and 1/2 cup of the cheese. Add milk mixture to dry ingredients; stir just until dry ingredients are moistened. (Batter will be lumpy.) Pour into sprayed pan. Sprinkle with remaining 1/2 cup cheese.
4 Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Serve warm.