Jalapeno Cornbread

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1 cup yellow cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 cup 1% low-fat buttermilk or soured milk (see hint)

1/2 cup fat-free egg substitute

1/3 cup nonfat sour cream

2 tablespoons canola oil

1 jalapeno pepper, minced

1/2 cup frozen corn kernels, thawed

2 ounces reduced-fat cheddar cheese, diced

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