Diabetic Festive Cornbread - cooking recipe

Ingredients

1 3/4 cups cornmeal
1 cup all-purpose flour
1/3 cup Splenda granular or 1/3 cup sugar substitute
1 teaspoon salt
4 teaspoons baking powder
1 3/4 cups low-fat buttermilk
1/4 cup vegetable oil
2 eggs, beaten
1/4 cup green chili
1/2 cup diced red pepper
1 cup frozen corn

Preparation

Preheat oven to 350 degrees.
Blend dry ingredients in a large bowl.
Add buttermilk, oil and eggs.
Stir well.
Add remaining ingredients.
Mix well for 3 minutes.
Pour into a greased 8x8-inch baking pan.
Bake 50 to 60 minutes.