Ingredients for Blue Ridge Mountain Cornbread
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How to Make Blue Ridge Mountain Cornbread
- Preheat oven to 450°F (232°C). Grease a 9x13 inch baking pan.
- In a large bowl, beat 3 large egg whites until soft peaks form.
- In a separate bowl, whisk together 3 large egg yolks and 1/2 cup granulated sugar until light and well combined.
- Add 1 1/2 cups yellow cornmeal, 1 cup milk, and 1 cup all-purpose flour to the egg yolk mixture. Whisk until just combined; do not overmix.
- Gently fold in the beaten egg whites. Stir in 1/4 cup melted unsalted butter, 1 teaspoon salt, and 2 teaspoons baking powder until just combined.
- Pour batter into the prepared baking pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cornbread should be golden brown on top.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
10g
Fat
30g
Carbs
17g