1 c Flour
2 tb Sugar
4 ts Baking powder
1/2 ts Salt
1 c Yellow cornmeal
4 oz (1 cup) shredded cheddar
1 1/2 ts -2 tsp. dried dill weed
1 c Skim milk
3 Egg whites
1/4 c Plain nonfat yogurt
1. Heat oven to 425F. Spray 9″ square pan with nonstick cooking spray. 2.
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. 3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm.