I haven’t found a great recipe for sweet corn bread yet, until now! I use a different recipe to make corn dog muffins for the kids, but this one is really when I want to indulge. It’s delicious, the perfect hint of sweetness and a big chunk of light, airy bread. It’s the perfect accompaniment to a big bowl of chili! The top and sides form a crispy, sweet crust…my favorite part!
4 eggs, whites and yolks separated
1 cup milk
1 tsp vanilla
3/4 cup unsalted butter, melted and cooled
1 cup cornmeal
2 cups flour
1 1/2 cups sugar
1 Tbsp baking powder
1 tsp salt
Preheat your oven to 350 degrees. Grease an 8×8″ square pan with nonstick cooking spray and set aside.
In a medium bowl, combine the egg yolks, milk, vanilla and melted butter. Mix in the cornmeal, flour, sugar, baking powder and salt. Stir to combine but take care not to over mix.
In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter. Pour the batter into the prepared pan and bake for 40 to 45 minutes. The top will be golden brown.
Source: High Heels and Grills