1 cup all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 egg, beaten
1 cup butter
2 teaspoons mixed choice
4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon salt
1 cup egg white
3/4 cup corn syrup
3 tablespoons white sugar
1 1/2 cups cornstarch
1 teaspoon dry mustard
1 1/2 teaspoons dry mustard
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch pan. Sift together the flour, brown sugar, baking powder, baking soda and eggs. Make a well in the center of the flour mixture and pour in the water, syrup, cornstarch, sugar, corn syrup, and dry mustard. Mix just until moistened. Spread batter evenly into prepared pan.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the cake comes out clean. Leave oven uncovered for longer to prevent drying out. Remove heat from oven and chill dough in refrigerator for 2 hours. Cool completely. Cut into small squares. Roll out into 1 inch cubes. Spread flat and cut into 1/2 inch squares. Place slices of cornbread on 2 ungreased baking sheets. Brush each with egg white. Dust with salt.