*If you don't like it spicy, leave ut the jalapenos
 

Ingredients:

1/4 cup chopped red bell pepper 
1/4 cup chopped green bell pepper 
2 small jalapeño peppers,* minced 
2 cloves garlic, minced 
3/4 cup corn 
1-1/2 cups yellow cornmeal 
1/2 cup all-purpose flour 
2 tablespoons sugar 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon ground cumin 
1/2 teaspoon salt 
1-1/2 cups buttermilk 
1 whole egg 
2 egg whites 
4 tablespoons margarine, melted 


Instructions:

Preheat oven to 425°F. Spray 8X8-inch square baking pan with nonstick cooking spray. Set aside. 
Spray small skillet with nonstick cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat. 
Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, whole egg, egg whites and margarine; mix until smooth. Stir in corn mixture. 
Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. 

Yield: 12 servings
3 POINTS per serving


Nutritional Information:
Calories 151, Total Fat 5 g, Sat. Fat 1 g, Protein 4 g, Carbohydrates 22 g, Cholesterol 19 mg, Sodium 304 mg, Dietary Fiber 3 g