Breads Quick: Cornbread 52 by Recipe Cottage

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	Cornbread 52

		Roasted Chili Corn Bread 2 ears of corn (in the husk) mesquite flavored vegetable cooking spray 1 small red bell pepper, halved 1 small poblano peppers, halved 1 jalapeno, halved 3 green onions (white parts only) 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal plus 1 Tbsp 3 tablespoons light brown sugar 2 3/4 teaspoons baking powder 1/2 teaspoon salt 1 egg 2 egg whites 1 cup lowfat buttermilk 3 tablespoons minced cilantro Soak corn in water to cover for 30 minutes; drain. Spray aluminum foil lined jelly roll pan with cooking spray; arrange vegetables in single layer on pan, with corn to the outside. Spray vegetables, except corn, generously with cooking spray; sprinkle vegetables, except corn, with cumin and oregano. Roast vegetables at 425 until browned and tender, about 40 minutes. Let stand until corn is cool enough to handle. Remove and discard corn husks; cut corn kernels off cobs. Chop remaining vegetables into 1/4" pieces. Combine flour, 1/2 cup cornmeal, brown sugar, baking powder, and salt in medium bowl. Whisk egg and egg whites into buttermilk; add to flour mixture, stirring just until combined. Stir in vegetables and cilantro. Grease 8" baking pan and sprinkle with the remaining 1 Tbsp cornmeal; pour batter into pan. Bake at 350 until corn bread is browned and toothpick comes out clean, 35 to 40 minutes. Cool on wire rack; serve warm.