Mexican Cornbread

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½ cup cornmeal 1 cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 egg 2 egg whites 1 1/3 cup Mayfield skim milk 1 tablespoon canola oil 1 jalapeno pepper, chopped 3 tablespoons chopped red bell pepper 1 ½ cups shredded reduced-fat Colby-jack cheese

Cook Time: 40 min. Makes: 9 servings Combine cornmeal, flour, baking powder and salt in a mixing bowl.  In a separate bowl, beat egg and egg whites.  Add Mayfield milk and oil to eggs and mix.  Add mixture to dry ingredients and blend until smooth.  Stir in jalapeno and bell peppers and cheese.  Pour batter into a nonstick 9x9-inch square baking pan.  Bake at 350 degrees for 40 minutes.  Cool slightly and cut into squares.