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Plus+ 4 Per Serving
Confetti Cornbread
Directions:


1. Preheat oven to 375°F. Generously mist a 9-by-13-inch baking pan with cooking spray.

2. Warm oil in a skillet over medium-high heat. Sauté red and green bell peppers until softened, about 4 minutes. Stir in green chiles, remove from heat and cool slightly.

3. Whisk flour, cornmeal, baking powder and salt in a bowl. Whisk milk, eggs and butter in a separate bowl until smooth. Stir milk mixture into flour mixture to blend. Stir in bell pepper mixture and jalapeño. Do not overmix. Pour batter into pan, smooth top and bake until edges are brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Let cool. Serve with butter.


Makes 24 Servings

Nutritional Info Per Serving: Calories 148; Total fat 6 g; Sodium 302 mg;
Carbs 20 g; Fiber 1 g; Protein 3
Ingredients:

1 tablespoon vegetable oil
1/2 red bell pepper, stemmed, seeded, cut into 1/4-inch dice
1/2 green bell pepper, stemmed, seeded, cut into 1/4-inch dice
1 4- or 4.5-oz. can chopped green chiles, drained
2 cups all-purpose flour
2 cups coarse cornmeal
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups milk
3 large eggs, beaten
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 teaspoons minced seeded jalapeno
WW Recipes
Breakfast Recipes
Beef Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Fish/Seafood
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
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Chicken Fiesta Dip
Honey Crusted Chicken
Chicken Salad Sandwich
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