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Cheddar and Dill Cornbread

 
87
Cheddar and Dill Cornbread Cheddar and Dill Cornbread

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.

Yield

12

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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