Confetti Cornbread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 large eggs (or equivalent egg substitute)
• 1 cup low-fat sour cream or 1 cup fat free sour cream
• 1/3 cup corn oil or 1/3 cup canola oil
• 1 cup cream-style corn
• 3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt (i usually reduce by half)
• 1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese
• 2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
• 3 scallions, minced
• 1 -2 garlic clove, minced
• 1 tablespoon red onion, minced
• 3 -5 dashes mild hot sauce (such as red hot or tabasco)

Recipe

• 1 preheat the oven to 375 degrees and grease a 9x9 square pan.
• 2 beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
• 3 in a smaller bowl, combine the next 3 ingredients.
• 4 then beat the dry ingredients into the egg mixture, stir in the cheese, vegetables and hot sauce.
• 5 pour into pan and bake, approximately 40- 50 minutes.
• 6 check doneness with fork or toothpick.
• 7 remove from oven.
• 8 top with butter pat and move it around until evenly coated.