Cheddar And Dill Cornbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Cyberealm | 12 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 2 | T | Sugar |
| 4 | t | Baking powder |
| 1/2 | t | Salt |
| 1 | c | Yellow cornmeal |
| 4 | oz | 1 cup shredded cheddar |
| 1 1/2 | t | 2 tsp. dried dill weed |
| 1 | c | Skim milk |
| 3 | Egg whites | |
| 1/4 | c | Plain nonfat yogurt |
INSTRUCTIONS
Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 10.3mg
Sodium: 344.6mg
Potassium: 99.5mg
Carbohydrates: 19.6g
Fiber: 1g
Sugar: 3.3g
Protein: 5.9g