Low-Fat Mexican Corn Bread

1 cup whole wheat flour
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon chili powder
1/4 cup honey
2 teaspoons Egg Beaters Real Egg Product
4 tablespoons water
2 tablespoons applesauce
1/3 cup water
1/4 cup onion, chopped fine
1/4 cup green bell pepper, chopped fine
2 tablespoons pimiento strips, chopped
3 tablespoons chopped green chilies

Mix dry ingredients together. Mix moist ingredients together, along with chopped vegetables. Add dry ingredients to wet ingredients. Mix. Place in lightly oiled or non-stick 8 inch square baking pan. Bake at 400 degrees for 30 minutes.

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