1 cup all-purpose flour, sifted – or rice flour for gluten free option
1 cup yellow cornmeal
1 tablespoon baking powder
½ teaspoon salt
2 egg yolk – beaten
2 egg whites – beaten
1 cup half and half
¼ cup melted butter or shortening
¼ cup honey
¼ cup sugar (optional)
1.) Preheat oven to 400°F / 200°C. Prepare your baking dish or pan as described above.
2.) Sift together the flour, cornmeal, baking powder, and salt.
3.) Combine the half and half, egg yolk, butter (or shortening), honey and sugar.
4.) Add the liquid ingredients to the dry ones and mix just until the flour is moistened, no more than ten to fifteen seconds. Add the beaten egg white. The batter should be visibly lumpy — leave it that way! Don’t mix the batter too long or you’ll end up overworking the glutens and your cornbread will be too tough.
5.) Once the liquid and dry ingredients have been combined, pour the batter into your prepared pan and bake the cornbread immediately.
6.) Bake 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the bread starts to separate from the pan.
7.) Cool for about 10 minutes, then remove from the pan, let it cool for 5 more minutes on a rack, and serve as soon as possible after that.