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Cheddar & Dill Cornbread

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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

Amount Measure Ingredient Features
1 cup all-purpose flour
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2 tablespoons sugar
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4 teaspoons baking powder
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½ teaspoon salt
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1 cup cornmeal
yellow
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1 cup cheddar cheese
shredded
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1 1/2 - 2 teaspoons dill weed
dried
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1 cup milk, skim
3 each egg whites
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¼ cup yogurt, plain
non-fat
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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3E+1 ml sugar
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2E+1 ml baking powder
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2.5 ml salt
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237 ml cornmeal
yellow
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237 ml cheddar cheese
shredded
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dill weed
dried
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237 ml milk, skim
3 each egg whites
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59 ml yogurt, plain
non-fat
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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 Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 13126% 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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