Cheese and Cornbread or Dumplings

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

• Ready In: 40 mins
• Yields: 12 squares

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 1/2ounce) 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.