Corn Bread #2, fluffy
Source of Recipe
from rdj
Corn Bread #2, fluffy
1 egg, yolk separated from white
1 egg white
1/4 teaspoon cream of tartar
2/3 cup flour
1/3 cup yellow cornmeal
2/3 cup skim milk
1 tablespoon vegetable oil
1 1/2 teaspoon baking powder
1 1/2 teaspoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground cumin
whole cilantro leaves, if desired
additional cornmeal to sprinkle on top
Heat oven to 425.
Spray an 8x1 1/2" round pan with nonstick cooking spray.
Beat the 2 egg whites and the cream of tartar in a medium bowl
until stiff but not dry.
Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro,
salt and cumin in a medium bowl; beat vigorously 30 seconds.
Fold cornmeal mixture into egg whites and pour into the pan.
Place cilantro leaves on top of the batter.
Sprinkle with additional cornmeal.
Bake 15 - 20 minutes or until golden brown.
Cut into wedges. Serve warm.
Makes 8 servings.
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