Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2      medium        jalapeno peppers, deveined -- seeded and chopped
     1/2  cup           chopped onion
     1/2  cup           red bell pepper -- diced
   1      cup           all-purpose flour -- less 1 tablespoon
   1      cup           yellow cornmeal -- uncooked
   1      tablespoon    baking powder
   1      teaspoon      salt
   1      teaspoon      sugar
   1      cup           corn kernels -- cooked and drained
     1/2  cup           lowfat 1% milk
     1/2  cup           plain nonfat yogurt
   1                    egg white

Preparation:

Preheat oven to 400 oF. Spray 8" square baking pan with nonstick cooking spray. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper. Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender. Transfer to small bowl; cool to room temperature. Meanwhile, in medium bowl, combine flour, cornmeal, baking powder, salt and sugar. Add corn, milk, yogurt and egg white to onion mixture; stir to combine. Add corn mixture to flour mixture; stir just until combined (do not over mix). Transfer mixture to prepared baking pan; bake 30 minutes, until corn bread pulls away from sides of pan. Transfer pan to wire rack to cool. Makes 6 servings.