Chile-Cheese Corn Bread

Would you believe this is from a "lighten up" section of a magazine? Me neither--but its really quite good! We had it with Miracle Chicken Tortilla Soup last night. Seems perfect for the harvest season, too...with a good chili or perhaps some bean surprise?

Chili-Cheese Corn Bread

INGREDIENTS
1/2 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
1 3/4 cup cornmeal
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup shredded reduced fat extra sharp cheddar cheese (or more to taste but that defeats some of the "lighten up" aspect to the recipe, no? mmm cheese).
1 (14 3/4 oz) can cream-style corn
1 (4 1/2 oz) can chopped green chiles undrained
Cooking spray

DIRECTIONS
1) Preheat oven to 375 degrees
2) Combine softened butter and sugar in a large bowl. Beat with a mixer at medium speed until light and fluffy. Add egg substitute, nonfat buttermilk, and eggs, beating at low speed until well combined.
3) Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, cornmeal, baking soda, baking power and salt in a medium bowl and stir with a whisk. Add flour mixture to buttermilk mixture, stirring until combined. Fold in shredded cheese, corn, and green chiles. Pour batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 375 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Remove from oven and cool for 5 minutes in pan. Yields 16 servings.