Spicey Confetti Cornbread
A recipe from the Sneaky Kitchen
1 C. flour
1 C. cornmeal
3 Tbsp. sugar
1 tsp. chili powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. butter or non-hydrogenated margarine, melted
1 C. low-fat or skim milk
1 large egg
1 Tbsp. lemon juice
1 C. finely diced mixed peppers (*Note)

Preheat oven to 400 F. Butter a 8" or 9" square pan or casserole. Mix all dry ingredients together in a bowl. In another large bowl, whisk the egg until frothy & add all the other ingredients except  peppers, mixing well. Pour dry ingredients into wet & stir gently only until mixed. Add peppers & stir gently to combine.

Pour evenly into baking dish. Bake for about 25 min. or until it tests done with a toothpick.  Cool for a few minutes before slicing.

Note: You may use even amounts diced green & red bell peppers for color, or use some yellow, or even a little finely minced hot pepper.  I sometimes add a Tbsp. or so of minced onion.  Total amount of chopped veggies should equal 1 cup.