Ingredients
nonstick cooking spray
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs, room temperature
1 1/4 cups low-fat milk, room temperature
8 tablespoons (one stick) unsalted butter, melted
1/4 cup diced red bell pepper
1/4 cup fresh or frozen corn kernels

Cooking Instructions
1. Preheat the oven to 400°F. Coat a 9×9 inch pan with nonstick spray.
2. Sift the flour, cornmeal, salt, sugar and baking powder together in
a mixing bowl.
3. Stir in the eggs, milk, butter, corn kernels and red pepper with a
wooden spoon until the dry ingredients are just moistened. Do not
overmix.
4. Pour into the pan and bake until golden brown around the edges,
about 15 minutes. The cornbread is done when a small knife inserted in
the center comes out dry. Best when served warm from the oven.