Cheddar and Dill Cornbread

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.