Paula Deen'S Mexican Cornbread Lightened - cooking recipe

Ingredients

1 cup yellow cornmeal
1 cup sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Egg Beaters egg substitute
1 cup skim milk or 1 cup buttermilk
1/3 cup fat free sour cream
1/4 cup canola oil
2 tablespoons chopped jalapenos (to taste)

Preparation

Preheat oven to 425 degrees.
Grease an 8-inch square pan, cast iron skillet or cornbread mold.
In a medium bowl, combine cornmeal, flour, baking powder and salt.
To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
Pour into prepared pan.
Bake for 20-25 minutes or until golden.