1. 1/4 cup egg mix combined with 1/2 cup water
2. 1/4 cup vegetable oil
3. 1 cup non-fat buttermilk*
4. 1 1/4 cup cheese, shredded
5. 1 can low-sodium cream-style corn
6. 1 large onion, chopped (approximately 1 cup)
7. 3 fresh jalapeno peppers, seeded and minced
8. 1 cup cornmeal
9. 1/2 cup flour
10. 2 teaspoons baking powder
11. 1/2 teaspoon baking soda

1. In a small bowl, add egg mixture, vegetable oil and buttermilk.  Stir in 1 cup shredded cheese, corn, onion and jalapenos.
2. In a large bowl, whisk together cornmeal, flour, baking powder and baking soda.
3. Stir the egg mixture into the dry mixture.  Mix well.  Pour batter into an 8 x 8 inch pan sprayed with a non-stick cooking spray.
4. Sprinkle with remaining cheese.
5. Bake 30-35 minutes or until center is set and top is golden brown.

Calories: 150
Fat: 7 g
Cholesterol: 45 mg
Sodium: 480 mg
Carbohydrate: 15 g
Dietary fiber: 1 g
Protein: 7 g