Confetti Cornbread

I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  large eggs (or equivalent egg substitute)
• 1  cup low-fat sour cream or 1  cup fat free sour cream
• 1⁄3 cup  corn oil or 1⁄3 cup canola oil
• 1  cup  cream-style corn
• 3⁄4 cup fresh corn kernels or 3⁄4 cup frozen corn kernels
• 1  cup yellow cornmeal
• 1  tablespoon baking powder
• 1  teaspoon salt (I usually reduce by half)
• 1⁄2 cup  grated low-fat cheddar cheese or 1⁄2 cup monterey jack cheese
• 2  tablespoons  hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
• 3  scallions, minced
• 1 -2  garlic clove, minced
• 1  tablespoon red onion, minced
• 3 -5  dashes  mild  hot sauce (such as Red Hot or Tabasco)

Directions

1. Preheat the oven to 375 degrees and grease a 9X9 square pan.
2. Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
3. In a smaller bowl, combine the next 3 ingredients.
4. Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
5. Pour into pan and bake, approximately 40- 50 minutes.
6. Check doneness with fork or toothpick.
7. Remove from oven.
8. Top with butter pat and move it around until evenly coated.