Ingredients
1 cup self-rising flour1 cup yellow cornmeal1 cup buttermilk1/4 cup egg substitute3 tablespoon canola oil, divided2 tablespoons honey1 tablespoon reduced-fat mayonnaise1/4 cup fresh or frozen corn, thawed3 tablespoons shredded reduced-fat cheddar cheese3 tablespoons finely chopped sweet red pepper1/2 to 1 jalapeno pepper, seeded and finely chopped
Preparation
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 1 tablespoon oil into an 8-in. cast-iron or other 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 the skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Note: As a substitute for 1 cup of self-rising flour, place 1 1/2 tsp of baking powder and 1/2 tsp. of salt in a measuring cup. Add all-purpose flour to measure 1 cup.
