| 11/2 | c. yellow corn meal |
| 1/2 | c. whole wheat flour |
| 1 | T. baking powder |
| 1 | tsp. salt, optional |
| 1 | egg equivilent (egg beaters or EnerG Egg Replacer) |
| 1 | c. nonfat milk or low fat soy milk |
| 1 | 16 or 17 ounce can creamstyle corn |
| 1/4 | c. chopped onion |
| 2 | T. chopped green chilies (I use Ortega brand) |
| 2 - 3 | T. chopped red bell pepper |
Mix together dry ingredients; mix together wet ingredients. Blend together and pour into 8 inch square baking pan sprayed lightly with cooking spray, or bake in unlined muffin tins. Bake at 400 F. for 35 to 40 minutes.
Goes great with a bowl of beans.