1 (1 pound) loaf Italian bread or muffin
3 eggs, separated
1 tablespoon vegetable oil
1 cup milk
1 (15 ounce) can peeled and diced corn
1 teaspoon salt
1 teaspoon ground black pepper
Preheat oven to 325 degrees F (165 degrees C). Bake bread in preheated oven for 6 to 7 minutes.
Divide bread into 4 pieces; shape into round. Remove from oven. Place on foil cookie sheet. Bake for 20 minutes. Remove foil from pan. Cool and refrigerate.
In a small bowl, whisk together eggs, oil and milk. Make a well in center of egg mixture. Pour milk mixture over bread. Place on cookie sheet.
Bake bread for 10 minutes in preheated oven. Cool completely. Cover and refrigerate overnight or until completely cool.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Remove foil from pan. Place over oven rack to keep warm. Spoon drizzle bread onto prepared cookie sheet. Bake for 10 minutes, or until risen. Remove foil from pan and sprinkle with cornmeal. Bake for an additional 5 minutes.
Remove bread from oven. Place on serving platter. Cover with foil and bake for an additional 10 minutes. Remove foil and bake for 10 minutes. Serve warm.
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