Jalapeño Corn Bread

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1 teaspoon vegetable oil

Cooking spray

1 1/4 cups all-purpose flour

1 1/4 cups yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cumin

1 cup fat-free milk

1/2 cup chopped red bell pepper

1/2 cup minced seeded jalapeño pepper (about 6 large)

3 tablespoons butter or stick margarine, melted

2 tablespoons minced fresh cilantro

2 large eggs, lightly beaten

1 (7-ounce) can whole-kernel corn, drained

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