preparation

1. Preheat the oven to 425 degrees. In a bowl, combine the cornmeal and sugar.
2. In a medium skillet over medium heat, heat 1 Tbsp. of the spread until it melts. Add the onion and pepper to the skillet and sauté for 3 minutes. Set aside.
3. Melt the remaining 3 Tbsp. of the spread and add it to the cornmeal mixture. Add in the remaining ingredients and mix well. Fold in the cooked onion and red pepper.
4. Pour the batter in a 9-by-13-inch pan and bake for abut 30 minutes. Let the corn bread cool in the pan for about 15 minutes before cutting into squares.