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Corn Bread 08/92

Corn Bread 08/92 recipe image
This classic cornbread strikes the perfect balance between sweet and savory, thanks to a simple blend of stone-ground cornmeal and all-purpose flour. Lightened with egg whites and a touch of skim milk, it yields a tender, moist interior with a beautifully crisp, golden crust. It&# 226;ÂÂs incredibly easy to whip up from scratch, requiring just a few pantry staples. Whether served alongside chili, soup, or a summer barbecue, this bread is a comforting staple. The subtle hint of sugar enhances the natural sweetness of the corn, making it a versatile side dish that pairs well with almost any hearty meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 597.9
Dietary: Vegetarian
Description
This classic cornbread strikes the perfect balance between sweet and savory, thanks to a simple blend of stone-ground cornmeal and all-purpose flour. Lightened with egg whites and a touch of skim milk, it yields a tender, moist interior with a beautifully crisp, golden crust. It&# 226;ÂÂs incredibly easy to whip up from scratch, requiring just a few pantry staples. Whether served alongside chili, soup, or a summer barbecue, this bread is a comforting staple. The subtle hint of sugar enhances the natural sweetness of the corn, making it a versatile side dish that pairs well with almost any hearty meal.
Ingredients
  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 tablespoon Sugar
  • 3 tablespoon Canola oil
  • 2 ea Egg whites
  • 1 tablespoon Baking powder
  • 1 cup Skim milk
Directions
  1. 1
    Preheat oven to 400ðF (200ðC) and lightly grease an 8x8-inch baking pan.
  2. 2
    In a large bowl, whisk together the cornmeal, flour, sugar, and baking powder until evenly combined.
  3. 3
    In a separate medium bowl, whisk the canola oil, egg whites, and skim milk until smooth.
  4. 4
    Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. 5
    Pour the batter into the prepared pan and spread evenly.
  6. 6
    Bake for 15 to 18 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. 7
    Let cool in the pan for 5 minutes before slicing and serving warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 597.9kcal
% Daily Value *
Total Fat 14.3g22%
Saturated Fat 1.5g8%
Cholesterol 0.0mg0%
Sodium 644.0mg27%
Total Carbohydrate 98.7g33%
Dietary Fiber 6.0g24%
Sugars 8.7g
Protein 18.4g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, cornmeal, quick bread, southern, side dish, vegetarian, easy baking, homemade, comfort food, barbecue, chili companion, egg white, skim milk, canola oil, baking powder, golden crust, tender crumb, pantry staples, quick dinner, classic recipe
Read it online: https://www.chefs-mate.com/recipe/corn-bread-08-92-2/