Alice Berner's Corn Bread From "Farmhouse CookBook"

Bahan-bahan

1-1/2 c. yellow cornmeal

2 c. whole-wheat flour

4 tsp. baking powder

1-1/4 tsp. salt

4 large eggs, separated

3/4 c. honey

1/4 C. vegetable oil

1-1/3 c. milk

Arahan

Preheat oven to 425 degrees. Oil 9 x 13 inch baking pan.

Combine dry ingredients in a large mixing bowl.

In small bowl, mix together egg yolks, honey, oil, and milk until thoroughly combined.

Make a well in the dry ingredients and pour the liquid ingredients into it. Gradually stir the dry ingredients into the liquids, working quickly and gently.

Add a pinch of salt to the egg whites, and beat them until they hold stiff peaks. Gently fold them into the batter, and then pour the batter into prepared pan.

Bake until the corn bread is golden and springs back when lightly touched, about 20 minutes.