Cheddar & 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 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cornmeal
yellow |
|
| 237 | ml |
cheddar cheese
shredded |
|
|
dill weed
dried |
|
||
| 237 | ml |
milk, skim
|
|
| 3 | each |
egg whites
|
*
|
| 59 | ml |
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.
