Jalapeno Buttermilk Cornbread

If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas

1 cup self-rising flour

1 cup yellow cornmeal

1 cup buttermilk

¼ cup egg substitute

3 tablespoon canola oil, divided

2 tablespoons honey

1 tablespoon reduced-fat mayonnaise

¼ cup fresh or frozen corn, thawed

3 tablespoons shredded reduced-fat cheddar cheese

3 tablespoons finely chopped sweet red pepper

½ to 1 jalapeno pepper, seeded and finely chopped

Directions at tasteofhome.com

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