RCI-BR.003.0174.001
Double-corn Bread
We've used both corn and cornmeal for a double impact in this bread that goes well with any meal.
Prep10 min
Cook20 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- yellow cornmeal6 oz(1 cup)
- 1 tsp
- ½ tsp
- ¼ tsp
- non-fat milk1½ cups(add 4 t of lemon juice to milk to make sour milk)
- 2 tbsp
- 1 tsp
- egg replacer or 2 egg whites1 unit
- canned corn1 cupdrained
- 2 tsp
Method
1
Preheat the oven to 425°F (220°C) and lightly grease a 9-inch square baking pan or cast-iron skillet with a small amount of oil.
2
Combine the non-fat milk with 4 teaspoons of lemon juice in a bowl and set aside for 5 minutes to curdle and form sour milk.
5 minutes
3
In a large mixing bowl, whisk together the yellow cornmeal, flour, baking soda, baking powder, and salt until evenly combined.
4
Prepare the egg replacer according to package directions, or use 2 egg whites beaten until slightly frothy.
5
Add the sour milk, honey, vanilla extract, and egg replacer to the dry ingredients, stirring until just combined—do not overmix.
6
Fold in the drained canned corn gently until evenly distributed throughout the batter.
7
Pour the batter into the prepared baking pan and smooth the top with a spatula.
8
Bake at 425°F for 22–25 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
25 minutes
9
Remove the cornbread from the oven and let it cool in the pan for 5 minutes before turning out onto a wire rack or cutting into squares for serving.