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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.


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