Confetti Cornbread - cooking recipe

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)

Preparation

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