1 tsp. stick margarine or butter
Cooking spray
1 cup frozen whole-kernel corn, thawed
1 cup chopped red bell pepper
1 1/3 cups self-rising yellow cornmeal mix
2/3 cup self-rising flour
1 tsp. sugar
1/8 tsp. ground red pepper
1 1/4 cups fat-free milk
2 large egg whites, lightly beaten

Preheat oven to 400°. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. sauté corn and bell pepper for 8 minutes or until corn is lightly browned and bell pepper is tender; stir frequently. Cool. Combine vegetable mixture, cornmeal mix, flour, sugar, and ground red pepper in a large bowl; add milk and egg whites, stirring until moist. Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Note: Substitute 1 1/3 cups plain yellow cornmeal, 2 tsp. baking powder, and 1/2 tsp. salt for 1 1/3 cups self-rising yellow cornmeal mix, if desired.

Yield: 12 servings (serving size: 1 wedge)
Calories: 100
Fat:1g
Fiber: .5g