Source: dLife

Real melt-in-your-mouth cornbread with green chilis.

Servings

1 cooking spray
0.25 cup chopped red bell peppers
2 medium garlic cloves , minced
0.5 tsp cumin seeds , crushed
1.25 cup yellow cornmeal
0.75 cup white all purpose flour
2 tsp low sodium baking powder
0.5 tsp baking soda
1 tsp sugar
0.5 tsp salt
1.25 cup low fat buttermilk
0.5 cup cream style canned corn
4 oz canned green chili peppers , well drained and chopped (hot or mild)
1 eggs
2 egg whites
3.5 tbsp Margarine, 80% fat, unsalted , softened

1 Heat a cooking spray coated frying pan over medium heat. Cook pepper, garlic, and cumin 2 to 3 minutes or until pepper is soft.
2 Mix cornmeal, flour, baking powder, baking soda, sugar, and salt. Stir in buttermilk, pepper mixture, corn, chilies, egg, egg whites, and margarine. Mix until smooth. Spoon batter into a cooking spray coated 8-inch square baking pan.
3 Bake at 425 degrees F 30 minutes or until golden. Let cool.

If using mild canned chilies, use a teaspoon of jalapeno chili for a spicier flavor if desired.