This pudding-like bread is served instead of corn or potatoes as a side dish. Add red or green peppers to the batter for color. Recipe provided by Blue Diamond Growers…
Grease an 8" x 8" baking pan. Preheat oven to 375 degrees. Combine 2 cups of Vanilla Almond Breeze®, Blue Diamond® Almond Oil and salt in a large kettle. Bring to a simmer over medium heat. Reduce heat to low and stir in cornmeal slowly, whisking rapidly to avoid clumps. Increase heat to medium and cook cornmeal mixture 3 – 4 minutes until thickened and glossy. Set aside. Beat yolks with 1 cup of Vanilla Almond Breeze®. Stir into cornmeal mixture gradually. Beat egg whites until stiff peaks form. Fold into cornmeal mixture gently. Pour into prepared pan. Bake until bread rises, turns golden and a knife comes out clean when inserted into the center, approximately 25 – 35 minutes.
Yield: 6 to 8 Servings
Prep time 10 minutes. Cook time 35 – 45 minutes