I’m not normally a big fan of cornbread on account of it being so crumbly and coarse. I found these muffins to keep together well and hold a nice amount of moisture. They would be lovely with a soup or stew.
Ingredients
- 3 eggs, separated
- 1/3 cup granulated sugar
- 2 cups corn meal
- 1 cup flour
- 4 tsp baking powder
- 1 tsp salt
- 2 1/2 cups soy milk
Yield: 30 muffins
Preheat oven to 375o.
Separate the whites and yolks of three eggs. In your stand mixer, set the egg whites to beat until stiff. Meanwhile, beat the yolks with the sugar in a separate bowl.
In a third bowl, mix the dry ingredients. Add the yolk and sugar mixture and the soy milk to the corn meal mixture and combine well (try not to allow any clumps to remain).
Carefully fold in the beaten whites. Bake for 20 minutes or until a toothpick comes out clean.
