| Yield | 18 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Breads-Biscuits |
| Yield | 18 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Breads-Biscuits |
Country Cornbread
10 1/2 oz yellow cornmeal
8 oz all-purpose flour
3 tbsp baking powder
2 tbsp granulated sugar
1 tsp kosher salt
1 pt buttermilk, low-fat
3 ea large whole eggs, large
3 fl oz large egg whites
1. Combine cornmeal, flour, baking powder, sugar, and salt. Mix well.
2. Smoothly blend buttermilk, eggs, and egg whites in a separate bowl.
3. Add the buttermilk mixture to the cornmeal mixture and stir just until combined. Do not overmix.
4. Spread the batter in a lightly oiled baking pan or half sheet pan. Bake in a moderate (350°F/175°C) oven until bread pulls away from sides of pan and a wooden skewer inserted in the center comes out clean.
5. Slice as desired.