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| RECIPE FOR CHEDDAR AND DILL CORNBREAD |
Title: Cheddar And Dill Cornbread
Serves: 12
Ingredients:
| 1.00 | c | Flour | | 2.00 | tb | Sugar | | 4.00 | ts | Baking powder | | 0.50 | ts | Salt | | 1.00 | c | Yellow cornmeal | | 4.00 | oz | (1 cup) shredded cheddar | | 1.50 | ts | -2 tsp. dried dill weed | | 1.00 | c | Skim milk | | 3.00 | | Egg whites | | 0.25 | c | Plain nonfat yogurt |
Instructions:
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
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