Apple Corn Johnny Cake
Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cornmeal
|
|
| ¾ | cup |
rice flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 2 | tablespoons |
canola oil
|
|
| 1 ¾ | cups |
applesauce
|
|
| 6 | slices |
bacon
cooked, crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cornmeal
|
|
| 177 | ml |
rice flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 2 | large |
eggs
separated |
|
| 3E+1 | ml |
canola oil
|
|
| 414 | ml |
applesauce
|
|
| 6 | slices |
bacon
cooked, crumbled |
|
Directions
In a large mixing bowl combine cornmeal, rice flour, baking powder, salt and sugar. Beat egg whites until stiff.
To the dry ingredients, add egg yolks, oil, applesauce and bacon. Stir well.
Fold in egg whites. Pour batter into greased 8x8 inch baking pan (or prepared muffin pan). Bake in 425℉ (220℃) oven for 45 min or until an inserted knife comes out clean.
