Total Time
45mins
Prep 15 mins
Cook 30 mins

Is it a vegetable side dish or is it corn bread? This recipe comes from The New American Diet Cookbook and is credited to having originated in eastern Oregon. It is deliciously different and goes well with stews, bean soup or chili.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside.
  3. Saute the onion slices in a nonstick skillet until soft and slightly browned.
  4. Add yogurt, dill weed and salt; mixing well.
  5. In a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well.
  6. Add corn and a few dashes of Tabasco sauce.
  7. Pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese.
  8. Bake for 25 to 30 minutes or until lightly brown.
  9. Cut into 9 squares and serve.
Most Helpful

PaulaG thanks for a nice recipe. ours came out very good. Went perfect with our stew.

BLUE ROSE January 15, 2008

We really didn't enjoy this dish as much as anticipated, just wasn't our style of side dish. I think I expected more of a biscuit like texture, they were more crumbly and not really set all the way through.

Jess_WI January 02, 2008

Lovely....took it to a picnic, and it was delicious even cold.

Patchwork Dragon August 29, 2006