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Plus+ 4 Per Serving
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
1 tablespoon vegetable oil
1/2 red bell pepper, stemmed, seeded, cut into
1/2 green bell pepper, stemmed, seeded, cut into
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
2 teaspoons minced seeded jalapeno