Corn Bread Try this with the Collards, and add another jalapeno pepper if you like your cornbread really spicy. Makes 9 squares, about 6 to 8 servings
	Ingredients: Butter-flavored cooking spray 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon baking powder 2 tablespoons sugar 1 cup buttermilk 2 eggs, well beaten 1 tablespoon canola oil 1/3 cup nonfat sour cream 1 cup fresh corn kernels 1 large jalapeno pepper, roasted, peeled, seeded, and chopped 1/4 cup chopped cilantro
	Instructions: 1. Spray an 8-inch-square baking pan with butter-flavored cooking spray. 2. Preheat oven to 400°F. 3. Combine cornmeal, flour, salt, baking powder, and sugar in a bowl. 4. Whisk buttermilk, eggs, oil, sour cream, corn, jalapeno pepper, and cilantro together in a small bowl. 5. Add to the dry mixture. Mix until just barely combined. 6. Pour into the baking pan and bake about 25 minutes or until a toothpick tester comes out clean and edges just begin to come away from the side of the pan.

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