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CHEDDAR AND DILL CORNBREAD

Category:    Bread
Yield:12 servings
 
      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
 
  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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