Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Flour |
2 tablespoons | Sugar |
4 teaspoons | Baking powder |
½ teaspoon | Salt |
1 cup | Yellow cornmeal |
4 ounces | (1 cup) shredded cheddar 2 tsp. dried dill weed |
1 cup | Skim milk |
3 \N | Egg whites |
¼ cup | Plain nonfat yogurt |
1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray.
2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan.
3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm.
Per serving: dietary exchanges: 1½ starch, ½ fat Calories per serving: 140
Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120