Cornbread is a fan favorite in my home, Hubster loves it. However, he is not a fan of cheddar cheese so I rarely get to make this bread. Or I purposely make it so that I don’t have to share it with him. Apparently I skipped some of the skills we usually learn as children.
1 1/2 cups milk
1/2 cup cornmeal
2 cups shredded cheddar cheese
1 TBSP butter
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
4 eggs, separated
Non-stick baking spray
Egg separator (optional)
8 x 8 baking dish (2 quarts)
Preheat oven to 325 degrees. Lightly grease baking dish and set aside.
Separate eggs, placing yolks into one bowl and whites in another.
In large saucepan, heat milk and cornmeal on medium-high, stirring until thick and bubbling. Remove from heat.
Add cheese, butter, baking powder, sugar, and salt. Stir until cheese melts.
Add egg yolks, one at a time, stirring each addition until just combined.
The mixture will be thick at this point, that’s normal!
In large bowl, beat eggs whites until stiff.
Mix 1/3 of the whites into batter, stirring until combined.
Fold remaining egg whites into mixture until just combined then pour batter into baking dish.
Bake for 45 minutes, or until fork inserted into center comes out clean.
Superhero Tip: If your egg shells don’t break evenly, separate eggs by pouring them into your hand and allowing whites to flow through your fingers. Then place yolk into a separate bowl.
Second Superhero Tip: Substitute Colby Jack or Monterey Jack cheese for a milder flavor.
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