Cheddar and Dill Cornbread
87
Delicious cornbread, and the texture was great. I used whole wheat flour, and the bread still came out soft and fluffy. Used 2 large eggs instead of 3 egg whites, 2% milk, and 2% yogurt instead of fat-free version, which definitely gave the cornbread a richer taste. Served it with homemade kale, potato and white navy bean soup. A delicious and hearty meal.
Ingredients
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cornmeal
yellow |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 1/2 - 2 | teaspoons |
dill weed
dried |
|
| 1 | cup |
milk, skim
|
|
| 3 | each |
egg whites
|
* |
| ¼ | cup |
yogurt, plain
non-fat |
Directions
Heat oven to 425 degrees F. Spray 9 inch square pan with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, salt, 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 to 17 minutes or until top is light golden. Cut into squares and serve warm.
Nutrition Facts
Serving Size 59g (2.1 oz)Amount per Serving
Calories 13126% of calories from fat
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
11%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 174mg
7%
Total Carbohydrate
7g
7%
Dietary Fiber 1g
4%
Sugars g
Protein
10g
Vitamin A 3%
•
Vitamin C 0%
Calcium 13%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
