Sendok Roti

Instructions

1. Place 1 tablespoon unsalted butter into an 8-inch cast iron skillet. Place the skillet into an oven and preheat to 375 degrees Fahrenheit.
2. Mix the 2 ¼ cups whole milk and 1 cup cornmeal in a microwave-safe dish and microwave for 1 minute, checking to make sure it doesn’t boil over.
3. Stir the mixture and microwave again for another 3-4 minutes, stopping every minute or so to stir until the mixture is thick and creamy.
4. Set the cornmeal mixture aside. In a separate bowl using a hand mixer whisk the 2 egg whites until soft peaks form.
5. When the egg whites have been whipped return to the cornmeal mixture and mix in the 2 teaspoons honey, 2 egg yolks, 2 teaspoons baking powder, and ½ teaspoon salt.
6. Fold the egg whites into the cornmeal mixture to create the batter. Remove the cast iron skillet from the oven and pour the batter into the skillet.
7. Bake the bread for 25-30 minutes, until a toothpick inserted comes out clean. Remove the skillet from the oven and serve the bread fresh as a side with honey and butter.