Cheddar and Dill Cornbread

12 Servings

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Cheddar and Dill Cornbread Ingredients

1 c Flour	4 oz (1 cup) shredded cheddar
2 tb Sugar	1 1/2 ts -2 tsp. dried dill weed
4 ts Baking powder	1 c Skim milk
1/2 ts Salt	3 Egg whites
1 c Yellow cornmeal	1/4 c Plain nonfat yogurt

Instructions for Cheddar and Dill Cornbread

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: 1 1/2 starch, 1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Main Ingredient: GrainsCuisine: Uncategorized

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