Ingredients:

• 1 package corn muffin mix, plus ingredients to make mix
• 1 small onion, thinly sliced
• 1/2 cup red pepper, thinly sliced
• 1/2 cup green pepper, thinly sliced
• 1 teaspoon oregano
• 1 1/2 cup shredded reduced-fat mild Cheddar cheese, divided
• nonstick cooking spray

Directions:
Preheat oven to 400 degrees Fahrenheit. Prepare corn muffin mix batter as directed on package. Spray an 8-inch square or round pan with nonstick cooking spray. Pour batter into pan. Bake 15 minutes, or until lightly browned. Do not remove cornbread from the pan.

While bread is baking, heat a skillet with nonstick cooking spray. Add onions and peppers; sauté until soft. Stir in oregano; set aside.

Sprinkle 1 cup of the cheese over baked bread; top with vegetable mixture and remaining 1/2 cup of cheese. Bake 5 minutes, or until cheese is melted. Cut into 2 inch squares to serve.

Yield: 1 (2-inch) square, per serving

Nutrition facts per serving:
 

Calories	190
Total Fat	8 g
Saturated Fat	4 g
Cholesterol	15 mg
Sodium	470 mg
Calcium	20% Daily Value
Protein	8 g
Carbohydrates	24 g
Dietary Fiber	2 g