Fluffy Corn-Bread Loaf
Fluffy Corn-Bread Loaf
(Yield: 1 loaf)
1 cup cornmeal
2 Tablespoon flour
1 teaspoon salt
1 Tablespoon sugar
2 Tablespoon shortening
1 cup boiling water
2 eggs, separated
1/2 teaspoon baking powder
Combine corn meal, flour, salt and sugar. Mix well. Add shortening and boiling water, stirring until shortening is melted and mixture is blended.
Beat egg yolks and stir into cornmeal mixture.
Beat egg whites until stiff, beating in the baking powder after the whites are foamy. Fold into cornmeal mixture. Pour into well-greased loaf pan.
Bake in hot oven, 400 degrees, for 20 to 25 minutes. Turn out on rack to cool.
(Yield: 1 loaf)
1 cup cornmeal
2 Tablespoon flour
1 teaspoon salt
1 Tablespoon sugar
2 Tablespoon shortening
1 cup boiling water
2 eggs, separated
1/2 teaspoon baking powder
Combine corn meal, flour, salt and sugar. Mix well. Add shortening and boiling water, stirring until shortening is melted and mixture is blended.
Beat egg yolks and stir into cornmeal mixture.
Beat egg whites until stiff, beating in the baking powder after the whites are foamy. Fold into cornmeal mixture. Pour into well-greased loaf pan.
Bake in hot oven, 400 degrees, for 20 to 25 minutes. Turn out on rack to cool.
Comments