Title: Cheddar and Dill Cornbread
Categories: Bread
Yield: 12 Servings

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

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

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