1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided
1/2 cup finely chopped sweet red pepper
In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper.
Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Test Kitchen tip
Try making Red Pepper Corn Bread Muffins by filling greased muffin cups 2/3 full with batter and baking until a toothpick inserted in the center comes out clean, 12-15 minutes.