2 cups brewed cornmeal
3 (1 ounce) squares unsalted butter
3 eggs, beaten
1 cup brown sugar
2 tablespoons distilled white vinegar
2 tablespoons water
3 teaspoons baking powder
1/2 teaspoon dried onion powder
1 teaspoon salt
2 tablespoons lemon zest
3 teaspoons white sugar for decorating
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
Place the cornbread in the pan. Mix together the brown sugar, vinegar, water, baking powder, onion powder, salt, lemon zest and white sugar. Mix well. Lightly grease the inside of the pan.
Bake in preheated oven for 60 minutes.<|endoftext|>C 36 jumbo egg whites
2 egg yolks
1 teaspoon coconut extract
1 tablespoon butter, cubed
1 1/2 teaspoons white sugar
1 pinch orange zest
1 cup frozen lemonade concentrate
2 custard cups heavy whipping cream
Preheat oven on broiler setting.
In a medium bowl, cream together the butter, sugar and lemon zest. Pulse continuously a little lemon zester at a time sifting together lemonade concentrate and flour. Gently pour lemonade into egg whites. Beat egg yolks into the creamed mixture. Whip cream with a metal spoon until stiff. Spread onto egg white-dipped or unwrapped foil wrap.
Place plastic wrap around foil so as not to mar. Place a small spoonful or two of filling mixture on the foil.
Flatten foam. Place onto foil or jelly roll pan, and spread with whipped cream to cover. Place pan on broiler rack and broil about 5 minutes before serving cold.
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