Chile-Cheese Corn Bread

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1/3 cup butter, softened

2 tablespoons sugar

1/2 cup egg substitute

1/3 cup nonfat buttermilk

2 large eggs

3/4 cup all-purpose flour (about 3 1/3 ounces)

1 3/4 cups cornmeal

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (3 ounces) shredded reduced-fat extrasharp cheddar cheese

1 (14 3/4-ounce) can cream-style corn

1 (4 1/2-ounce) can chopped green chiles, undrained

Cooking spray

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