Ingredients
1 large sweet onion, sliced
12 cup low-fat yogurt
14 teaspoon dill weed
14 teaspoon salt
12 cup whole wheat pastry flour
12 cup cornmeal
1 teaspoon sugar
1 12 teaspoons baking powder
3 tablespoons oil
12 cup nonfat milk
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preheat oven to 450 degrees. spray a non-stick 9 x 9 inch pan with non-stick cooking spray and set aside. saute the onion slices in a nonstick skillet until soft and slightly browned. add yogurt, dill weed and salt; mixing well. in a medium size bowl, combine the flour, cornmeal, sugar, baking powder, oil, fat free milk and egg; mix well. add corn and a few dashes of tabasco sauce. pour the batter into prepared pan, spread with onion mixture and sprinkle with grated cheese. bake for 25 to 30 minutes or until lightly brown. cut into 9 squares and serve.
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Controlled temperature for homemade yogurt fermentation
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Ventilated onion container — keeps cut onion fresh, contains smell
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Controlled temperature for homemade yogurt fermentation
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Ventilated onion container — keeps cut onion fresh, contains smell