Cheddar and Dill Cornbread

1 cup flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1 cup yellow cornmeal
4 oz (1 cup) shredded cheddar
1 1/2 tsp -2 tsp. dried dill weed
1 cup skim milk
3 egg whites
1/4 cup plain nonfat yogurt

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.

Yield: 12 servings
Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993