CORN BREAD
Beat Until Stiff: 4 egg whites
Blend Together:
4 egg yolks
1 (13 oz) can evaporated milk
3/4 C melted butter
1 1/2 C white sugar
1 tsp vanilla
1 C cornmeal
Sift together:
2 C white flour
1 Tbsp baking powder
1/2 tsp salt
Add flour mix to cornmeal mix
Fold in egg whites
Pour into greased jelly roll pan (10 or 11x15 in)
Bake at 325 for 20-25 min
Done when center is firm but sticky on top
2 comments:
This cornbread has several subtitles or alternative names:
1. Dolores Hagen's Cornbread. The Hagen family rented a house on Aubrey for a year while their dad did his residency in Detroit. I would pick up their son every schoolday and take him to seminary with me. This recipe is so good, it has more than paid me back for the free rides.
2. CornCAKE : just try some and you'll understand.
3. Lembas : I think it was Doug who first recognized that one could survive a long trek very well with just this to eat (well, and milk).
I remember the first time I had regular corn bread. One of my friends asked me if I liked corn bread and I said I did. He then gave me a piece of dry yellow stuff that was nothing like the sweet moist corn bread that I knew. I began to understand why people put syrup on their corn bread.
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