1 1/4 c. cornmeal
1/2 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
3 egg whites
1 egg
1 c. lowfat milk
1 can (8 oz.) cream style corn
1 c. (4 oz.) shredded jarlsberg, Swiss or Monterey Jack cheese
1/3 c. oil
1 can (4 oz.) chopped green chilies, undrained
1/4 c. chopped onion
1 jalapeno pepper, minced (optional)

Preheat oven to 400 degrees. Spray 10 inch cast iron or oven safe skillet with cooking spray. Just before batter is ready, heat skillet in preheated oven 1 to 2 minutes.

In medium bowl, mix cornmeal, flour, sugar, baking powder and salt until well blended.

In large bowl, stir together egg whites, egg, milk, corn, cheese, oil, chilies, onion and jalapeno pepper until well mixed. Add flour mixture. Stir until just moistened.

Turn batter into heated skillet. Bake 30 to 35 minutes in preheated oven until cake tester or wooden pick inserted in center comes out clean. Cool in skillet on wire rack 10 to 15 minutes. Cut in wedges. Cool in skillet on wire rack 10 to 15 minutes. Cut in wedges. Makes 12 servings.