Cheddar and dill cornbread

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

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