Cream Cornbread

I love cornbread with soups & chili or anything else I can think to serve it with. I have even served corn bread for breakfast. One evening while preparing the corn bread recipe I use on the back of the Quaker Corn Meal box I found myself inspired to add ingredients and what resulted was the following. It was so good I just had to share.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 Wedges

Ingredients

• 1 1⁄4 cups all-purpose flour
• 3⁄4 cup yellow cornmeal
• 1⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt (optional)
• 1  cup skim milk
• 1⁄4 cup  vegetable oil
• 2  egg whites or 1  egg, beaten
• 1 (14 3/4ounce) can  creamed corn
• 1⁄4 cup onion (finely chopped)
• 1⁄2 tablespoon pepper
• 2  tablespoons  canned chili peppers (finely chopped)
• 1⁄2 cup cheddar cheese (shredded)

Directions

1. Heat oven to 400°F
2. Grease (spraying Pam is my 1st choice) an 11" (8 cup volume) oven proof casserole dish. (I use the deep dish baker from Pampered Chef.).
3. Combine dry ingredients.
4. Stir in milk, oil and egg, mixing until dry ingredients are moistened.
5. Gently blend in corn, pepper, onion, and chili peppers.
6. Pour into the casserole dish and top with shredded cheese.
7. Bake for 25-30 minutes.
8. Let set at least 10 minutes before cutting and serving.
9. Cut into 12 wedges.