Bell Pepper Cornbread

Ingredients:

1 1/2 c. yellow cornmeal
1/4 c. flour
2 Tbs. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1 c. milk, 1%
1 c. fat free sour cream
2 Tbs. melted butter
1/4 c. chives, freeze-dried or fresh
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 c. reduced fat mild cheddar shredded cheese
2 Tbs. cilantro, fresh, chopped

Preheat oven to 400 degrees. Spray a 9 inch square dish with non stick spray and line with parchment paper. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. In another small bowl, whisk the egg, milk, sour cream and melted butter together. Whisk the wet mix into the dry mix until combined. Fold in the remaining ingredients (chives through the cilantro) with a spatula. Pour into the prepared pan and bake for 25-28 minutes. Let cool 15 minutes in the dish, then lift the parchment paper up and let cool fully on a wire rack.

(Makes 20 pieces, 2 WW points each.)