Chili Cornbread

If you are a cornbread lover, this is yummy. It is different and a little spicy but delicious. I eat this in between meals as a snack. Also, at my house, it is served with my homemade chili!

• Ready In: 55 mins
• Serves: 4-6
• Yields: 1 cornbread pan

Ingredients

• 2⁄3 cup all-purpose flour
• 2⁄3 cup yellow cornmeal
• 2  teaspoons baking powder
• 1 1⁄4 teaspoons chili powder
• 1⁄2 teaspoon salt
• 1  cup frozen whole kernel corn, thawed
• 1⁄3 cup  minced seeded  jalapeno pepper
• 2  tablespoons  minced green onions
• 1⁄2 cup skim milk
• 2  tablespoons honey
• 1  tablespoon  vegetable oil
• 3  egg whites, slightly beaten
•  vegetable oil cooking spray

Directions

1. Combine the first 5 ingredients.
2. Stir well.
3. Add corn, jalapeno peppers and onion; stir.
4. Combine milk, honey, oil and egg whites; stir.
5. Add to flour mixture stirring until dry mixture is moistened.
6. Spoon batter into 9 inch pie plate coated with cooking spray.
7. Bake at 375 degrees for 25 minutes.