- Prep: 15 min.
- Bake: 20 min.
- Makes: 8 servings
- 1 cup self-rising flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 1/4 cup egg substitute
- 3 tablespoon canola oil, divided
- 2 tablespoons honey
- 1 tablespoon reduced-fat mayonnaise
- 1/4 cup fresh or frozen corn, thawed
- 3 tablespoons shredded reduced-fat cheddar cheese
- 3 tablespoons finely chopped sweet red pepper
- 1/2 to 1 jalapeno pepper, seeded and finely chopped
- Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes.
- Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
- Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Serve warm.
Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.