I originally blogged about this recipe in 2013. I’ve made it several times a year and it’s the only cornbread recipe I make now.
It’s delicious, really, really delicious. There’s just a touch of sweetness and it’s the prefect compliment to a bowl of spicy chili. The top and sides are crispy, but the middle is soft and crumbling. I prefer it at room temperature, while my husband likes it a little warm with a smear of butter.
4 eggs, white 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. Spray a square baking pan with nonstick cooking spray, set aside.
In a medium bowl, combine the egg yolks, milk, vanilla and melted butter. Stir in the cornmeal, flour, sugar, baking powder and salt until just combined. Do not over mix.
Add the egg whites into a large bowl and whip with a hand mixer until stiff peaks form. Gently form them into the batter. Transfer the batter to the prepared pan.
Bake for 40 to 45 minutes. Check to see if the bread is cooked through with a toothpick inserted in the center. The top should be golden brown. Allow to cool slightly before slicing into the desired sized pieces.
Source: High Heels and Grills