1 cup bread flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cups yellow cornmeal
4 ounces shredded cheddar
1-1/2 to 2 teaspoons dried dill weed
1 cup skim milk
3 egg whites
1/4 cup plain non-fat yogurt
Heat oven to 425F. Spray 9-inch square pan with cooking spray. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill and 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 pan. Bake for 14 – 17 min. or until top is light golden. Cut into squares and serve warm.