Cornbread by Lynette Rohrer Shirk
The corn and cornmeal make this a high-fiber bread, and adding a diced red bell pepper to the batter will add color and vitamin C.
Serves 12
Serving Size 1 piece
Calories: 351.92
Protein: 4.80 grams
Carbohydrates: 26.42 grams
Fiber: 1.45 grams
Fat: 23.77 grams
1¼ cups cornmeal
¾ cup cake flour
¾ cup sugar
1 tablespoon salt
2¼ teaspoons baking powder
3 egg yolks
1 cup cream
1¼ cups half-and-half
1 cup corn kernels
3 egg whites
⅞ cup melted butter
Preheat oven to 350°F. Grease a 9″ × 11″ brownie pan, then dust it with cornmeal.
Combine cornmeal, flour, sugar, salt, and baking powder in a bowl.
In another bowl, mix together egg yolks, cream, half-and-half, and corn kernels.
Mix the dry ingredients with the wet ingredients and let sit for 20 minutes. Stir again after 20 minutes.
In a separate bowl, whip egg whites to soft peaks. Fold whipped egg whites into batter, then fold in melted butter. Pour batter into prepared pan and bake 20–25 minutes.
Grits-Cornmeal-Polenta-Corn Flour
Cornmeal is ground in coarse, medium coarse, and fine grades. The finest is flour or starch. The next finest is your usual grainy stuff that is about the consistency of coarse salt. You use this for polenta, cornbread, and corn cake. The coarsest cornmeal is used for grits and polenta. Cornmeal is available in lovely canary yellow, white, and purple. The purple cornmeal is a bit harder to find. They all taste exactly the same and have the same nutritional value.
