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.

Ingredients

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.