TEX MEX CORN BREAD

1 1/2 Cups Flour 3/4 Cup Yellow Cornmeal 2 Tablespoons Splenda 1 Tablespoon Baking Powder 3/4 Teaspoon Salt 1 1/3 Cups Buttermilk, low-fat

3 Tablespoons Unsalted Butter, melted 1/2 Cup Red Bell Pepper, chopped 1/4 Cup Green Onion, minced 1 Cup Corn, frozen 3/4 Cup Reduced Fat Cheddar Cheese, shredded

Preheat oven to 425°. Spray a 10 x 11" pan with cooking spray. In a bowl mix the first six ingredients together. In another bowl mix the buttermilk and butter together. Stir in the red pepper and onion. Mix the two together until well blended. Fold in the corn and cheese. Pour into the prepared pan. Bake for 25 minutes. Test with a toothpick to make sure it is done. Serve hot. If you do not want this to be a Tex-Mex omit the ingredients from the red pepper on down.

SERVINGS 12; CALORIES 152; FAT 4 g; PROTEIN 6 g; CARBS 24 g; FIBER 2 g; CHOL 10 mg; IRON 1 mg; SODIUM 330 mg; CALC 135 mg SERVING SIZE= 1 Piece 1/12 of Pan

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Updated 12/7/99