1cuplow-fat plain soymilk(soymilk works best, but other non-dairy milks will do)
1/2cupplain soy yogurtor unsweetened apple sauce
1/2green bell pepperdiced
1/2red bell pepperdiced
1jalapeño pepperseeds removed and minced OR 1/4-1/2 teaspoon red pepper flakes (omit for non-spicy cornbread)
1/2cupfresh or frozen corn kernels
Spray or wipe a medium-sized cast iron skillet with oil. Place it in the oven and preheat to 400F. (If cast iron is not available, spray a 8×8-inch glass baking dish with oil, but do not put it in the oven to preheat.)
In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don’t over-mix. Fold in the diced peppers and corn.
Pour into the hot skillet or prepared pan and bake for 15 – 25 minutes. (A preheated skillet will take less time than a glass baking dish.) When a knife blade comes out clean, it’s done. Serve immediately.
One piece counts as 4 Weight Watchers smart points on the Freestyle plan.