Happy New
Years Everyone!
Today is
the first day of 2019, and I just wanted to add my final update to my air fried
cornbread recipe.
As I
stated when I updated my muffin recipe. I eliminated the egg yolk, dropped the
cow's milk and increased the sugar content.
Each of the items that was dropped was in turn substituted with
ingredients more suitable for my renal diet. However, with this final update, I
was more concern with the moistness of
the cornbread as the other recipe left it and the muffins, drier than I cared to
eat.
To correct this dryness I dropped the vegetable oil and added unsalted butter in its place. The results were as I hoped. The cornbread was moister and the unsalted butter added the rich homemade flavor that we are use to eating.
If you do
not have a Big Boss air fryer, I am not sure if this recipe will work for you. However
it should be easy to modified it for your own air fryer with some practice, or you
can try baking it in your regular oven.
Air Fried Cornbread
Ingredients
- 2 egg whites
- 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
- 3/4 teaspoon sugar
- 3/4 cup sweet rice milk
- 1 tablespoon vegetable oil or 1 1/2 tablespoon melted unsalted butter
Instructions
- Mix all of the ingredients together.
- Then pour the Cornbread mix into a six inch greased Cornbread pan, and air fry at 320 degrees, for 11 - 12 minutes.
As recipes
goes, this recipe is an adaptation of Martha White® Self-Rising Enriched White
Corn Meal Mix original cornbread recipe, which is found of the back of the corn
meal mix bag. From that recipe to my personal changes this recipe has come a
long way.
As always,
enjoy.
And until
next, Chow! Darlings!
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