1 1/2 c. yellow cornmeal
1 c. whole wheat flour
1 tsp. baking soda
2 egg whites
1 1/2 c. unsalted cream corn
2 tbsp. chopped onion
2 tbsp. seeded and chopped jalapeno peppers
2 tbsp. seeded and chopped sweet red peppers
2 tbsp. corn oil

Combine cornmeal, flour and soda in a medium-sized mixing bowl. In another bowl, mix together egg whites, corn, prepared vegetables and oil. Stir well. Add all at once to cornmeal mixture. Stir quickly just until smooth. Pour batter into a lightly oiled 9 x 13 inch baking pan. Bake in preheated 400 degree oven for 30 minutes. Remove from oven when golden brown. Cut into 3 inch squares. Serve warm. Yields: 1 dozen.