Thursday, November 23, 2017

Perfect cornbread

I forget to make cornbread, despite how nice this one is. Then Thanksgiving happens and I remember. And I ask myself again why I don't bake it more often.

The addition of fluffy egg whites in this version makes it a very light and soft loaf, and nothing like the cornbread bricks I have known. It is the perfect vehicle for slices of leftover ham.

Butter a 9" loaf pan. Preheat the oven to 375'F.

6 oz butter
1/3 cup sugar
1 1/2 cups all purpose flour
1 1/2 cups cornflour
1 Tablespoon baking powder
1/4 teaspoon salt
2 large eggs, separated, plus 1 extra egg white
1 cup milk, plus extra

Beat the egg whites till gentle peaks form, and set aside.

Cream the butter with the sugar until pale and fluffy. Add the egg yolks, beating them in. Slowly add the flours, baking powder and salt, with some of the milk if the mixture becomes too thick. Stir int the rest of the milk (add another splash if the mixture feels stiff).

Fold in half the egg whites, incorporating them gently, and then add the second half, mixing quite gently until the mixture is well integrated but not beaten flat.

Pour the batter into the prepared pan and bake in the preheated oven for 35 - 40 minutes or until a skewer comes out clean.

It is best served with nothing but sweet butter. But it does love that topping of thinly sliced ham.

Make two. This goes fast.

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