Cheese and Cornbread or Dumplings |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This corn bread goes well with chicken dishes or meat. If there are any left overs wrap well and pop into your freezer. I like the touch of jalapenos but that is up to personal taste Ingredients:
1 cup cornmeal |
1 cup flour |
4 teaspoons baking powder |
1 tablespoon sugar |
1 teaspoon onion salt |
1/4 cup cheddar cheese, fat reduced, grated |
3/4 cup skim milk |
1/2 cup yogurt, non fat |
1 large egg, beaten |
1 cup frozen corn or 1 (8 1/2 ounce) can kernel corn |
1 jalapeno pepper, chopped (optional) |
Directions:
1. Combine corn meal, flour, baking powder, sugar& onion salt, mix well.
2. Stir in the cheddar.
3. In another bowl whisk together milk, yogurt& egg& jalapeno (if using).
4. Combine the egg mixture with the dry ingredients, stir until dry ingredients are just moistened (the batter should be lumpy).
5. Pour into a 9 square sprayed with veggie oil.
6. Bake in 400F oven for about 25 minutes or until a toothpick comes out clean when inserted in the middle of the pan.
7. Cool 10 minutes, cut into squares& serve.
8. If you want to make dumplings spoon the batter over your favorite stew and simmer covered for about 10 minutes or until just firm MMmmmmm.
|
|