1/2 teaspoon Sweet’N Low zero calorie sweetener, 1 3/4 cups yellow cornmeal, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1/4 cup finely chopped and seeded jalapeo pepper, 1/3 cup finely chopped red pepper, 3 tablespoons canola oil, 1/4 cup liquid egg substitute, 1 1/2 cups buttermilk, 1/2 teaspoon baking soda, 1 cup quinoa
Preparation
Preheat oven to 425F.
Spray 9-inch baking pan with nonstick cooking spray. In blender, process quinoa until medium-fine grain. In large bowl combine quinoa meal, cornmeal, baking powder, salt, baking soda and Sweet’N Low zero calorie sweetener. In medium bowl, combine buttermilk, egg substitute and oil, blending well. Add buttermilk mixture to cornmeal mixture, stirring to combine. Stir in peppers and spoon into prepared baking pan. Bake 15 to 20 minutes or until middle tests done. Cool slightly before removing from pan to serve.
Makes 16 squares.
