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Associate.com - Share Your Recipe!

Recipe Name: Cheddar And Dill Cornbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Cup(s) Flour
2 Tablespoon(s) Sugar
4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
1 Cup(s) Yellow cornmeal
4 Ounce(s) 1 cup shredded cheddar
1 1/2 Teaspoon(s) 2 tsp. dried dill weed
1 Cup(s) Skim milk
3 Egg whites
1/4 Cup(s) Plain nonfat yogurt
Directions:
Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. 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. 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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 10.3mg
Sodium: 344.6mg
Potassium: 99.5mg
Carbohydrates: 19.6g
Fiber: 1g
Sugar: 3.3g
Protein: 5.9g


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