This great-tasting cornbread has a confetti look when sliced, and can be made as hot as you like - or not!  Great with soup or stew on a chill evening.

Spicy Confetti Cornbread

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 dish.

Mix all the dry ingredients together in a bowl.  In another large bowl, whisk the egg until frothy, and add all the other ingredients except the peppers, mixing well.    Pour the dry ingredients into the wet, and stir gently only until mixed.  Add the peppers and stir gently to combine.

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

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Note:   You may use even amounts of diced green and red bell peppers for color, or use some yellow bell peppers, 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.
 

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