I don’t make corn bread often but when I do use this recipe. It’s hearty and has a rich corn flavor.
Smear the bread with butter and serve with chili or a light salad. It makes a perfect meal on a rainy day.
2 cups corn meal
1 cup boiling water
2 beaten egg yolks
1 tbs melted butter
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup unsweetened almond milk
2 stiffly beaten egg whites
Mix cornmeal with boiling water.
Add other ingredients except egg whites and mix well.
Fold in egg whites and pour into a greased cooking dish.
Bake at 375 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted in the middle of the dish comes out clean.
Try Lemon Corn Muffins for a tasty change.