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ALABAMA SKILLET CORN BREAD

1/2 cup Parkay light spread (margarine)
1 egg, well beaten
2/3 cup milk
1 cup cornmeal
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1 (7 oz.) can whole kernel corn, drained
1/4 cup finely chopped green bell pepper
Green pepper rings

Preheat greased 9 inch oven-proof skillet in 350 degree oven.

Combine spread and egg. Mix until well blended. Add milk and combined dry ingredients, mixing just until moistened.

Fold in corn and chopped green peppers. Pour into skillet. Top with green pepper rings.

Bake at 350 degrees 35 minutes. Serve warm.

Servings: 8