![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2003\/12\/Speckled-Corn-Bread.png\")
1 tsp. stick margarine or butter
\nCooking spray
\n1 cup frozen whole-kernel corn, thawed
\n1 cup chopped red bell pepper
\n1 1\/3 cups self-rising yellow cornmeal mix
\n2\/3 cup self-rising flour
\n1 tsp. sugar
\n1\/8 tsp. ground red pepper
\n1 1\/4 cups fat-free milk
\n2 large egg whites, lightly beaten<\/p>\n
Preheat oven to 400\u00b0. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. saut\u00e9 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\u00b0 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.<\/p>\n
Yield: 12 servings (serving size: 1 wedge)
\nCalories: 100
\nFat:1g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0. Melt margarine over medium-high heat in a nonstick skillet coated with cooking spray. saut\u00e9 corn and bell pepper for 8 minutes or until corn is lightly…<\/p>\n