1 cup self-rising flour
1 cup yellow cornmeal
1 cup buttermilk
1/4 cup egg substitute
3 tablespoon canola oil, divided
2 tablespoons honey
1 tablespoon reduced-fat mayonnaise
1/4 cup fresh or frozen corn, thawed
3 tablespoons shredded reduced-fat cheddar cheese
3 tablespoons finely chopped sweet red pepper
1/2 to 1 jalapeno pepper, seeded and finely chopped
1. Preheat oven to 425°. In a large bowl, whisk flour and cornmeal. In another bowl, whisk buttermilk, egg substitute, 2 tablespoons oil, honey and mayonnaise. Pour remaining oil into an 8-in. cast-iron or other ovenproof skillet; place skillet in oven 4 minutes.
2. Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened. Fold in corn, cheese and peppers.
3. Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 8 servings.