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Cheddar and Dill Cornbread

Recipe

Title:

Cheddar and Dill Cornbread

Categories:

Breads

Yield:

12 servings

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

Ingredients

• 1. Heat oven to 425F. Spray 9" square pan with nonstick cooking spray.

Ingredients

• 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.

Ingredients

• 3. Bake for 14-17 min. or until top is light golden. Cut into squares and
• serve warm.

Directions

1. Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving: 140

Directions

1. Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120