Friday, September 3, 2010

Sweet Onion Cornbread with Dill Sauce

Just another fun creation of mine. I love making recipes that are unique and delicious. This is a new twist on bread and cornbread. Bread is just bread unless you make it fun. I like to add different things to my batter and use fun tube pans. It makes presentation much more appealing and makes inexpensive cornbread seem a little more upscale. You normally wouldn't serve cornbread with a fancy dinner, but now you can. I served this with baked salmon, mushroom salad and delicious plum/grape /kiwi smoothies. The dill sauce gives it the final touch and enhances the flavor! The green onions baked in the bread add color and variety to boring yellow cornbread. Not to mention the Parmesan cheese does wonders! Half way through dinner my four year old son said, "Mommy when can we have this dinner again?" He had seconds on the cornbread.

Sweet Onion Cornbread
  • 1-1/4 cup all purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar (if you are not a fan of sweet cornbread with onions, then reduce sugar to 1-2 Tablespoons)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup skim milk
  • 1/4 cup oil
  • 1 beaten egg (or 2 egg whites)
  • 1/4 cup diced green onions
  • 1/2 cup shredded Parmesan cheese
  • 1 Tbsp dried parsley

Heat oven to 400 degrees. Grease a tube pan. Combine dry ingredients, then add remaining ingredients. Mix well. Pour batter into tube pan and bake in over for 20 minutes.

Dill Sauce
  • 1 cup fat free plain yogurt (or sour cream)
  • 1/8 tsp salt
  • 1/8 tsp garlic
  • 1/2 tsp dill
  • 1/2 tsp lemon juice
  • fresh ground pepper
Mix ingredients and chill before serving.

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