Cheddar And Dill Cornbread

Course : Breads
Serves: 12
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1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
4 ounces shredded cheddar -- (1 cup)
1 1/2 teaspoons dried dill weed -- up to 2-teaspoons
1 cup skim milk
3 large egg whites
1/4 cup plain nonfat yogurt

Preparation / 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.


Nutritional Information:

103 Calories (kcal); trace Total Fat; (3% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 280mg Sodium

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