Cheddar and dill cornbread
12 servings
Ingredients
| Quantity | 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 | Egg whites | |
| ¼ | cup | Plain nonfat yogurt |
Directions
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