1 teaspoon (5 ml) vegetable oil
1/4 cup (60 ml) chopped red bell pepper
2 cloves garlic, finely chopped
1/2 teaspoon (2 ml) cumin seeds, crushed
1 cup (250 ml) yellow cornmeal
1 cup (250 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1 teaspoon (5 ml) sugar
1/2 teaspoon (2 ml) salt
1-1/4 cups (310 ml) fat free buttermilk
1/2 cup (125 ml) canned cream-style corn
1 egg
2 egg whites
1 tablespoon vegetable oil
2 tablespoons water
1-4 oz (100 g) can chopped hot or mild green chilies, drained
Heat the teaspoon (5 ml) of vegetable oil in a small skillet over moderate heat and saute the bell peppers, garlic, and cumin seed for 2 to 3 minutes. Combine the cornmeal, flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Add the bell pepper mixture and the remaining ingredients and mix until smooth. Pour into a greased 8 inch (20 cm) square baking pan and bake in a preheated 425F (220C) oven for 25 to 30 minutes, until the cornbread is golden brown.
Serves 6 to 8.