SWEET CORN BREAD RECIPE
This super-easy sweet cornbread is the perfect side dish for your chilli, meatballs, roasted chicken, or soup. Sweet cornbread has an amazing flavor, fluffy texture, and crispy edges.
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Servings: 12
Ingredients
- 4 eggs;
- 1 cup milk;
- 1 tsp vanilla extract;
- ¾ cup unsalted butter, melted;
- 1 cup yellow cornmeal;
- 2 cups all-purpose flour;
- 1 cup granulated sugar;
- 1 tbsp baking powder;
- 1 tsp salt.
Instructions
- Preheat the oven to 350ºF.
- Separate the egg yolks from the egg whites. Refrigerate egg whites while preparing the batter.
- In a mixing bowl, whisk together egg yolks, milk, vanilla extract, and melted butter until combined. Add yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Mix until just combined. Don't over mix the batter. Stop mixing the batter when no large lumps of flour remain (small lumps can remain). Set aside.
- Remove egg whites from the refrigerator. Beat them in another bowl using an electric mixer. Beat until stiff peaks form. Then, gently fold whipped egg whites into the cornbread batter.
- Grease a 9x13 inch baking pan with a non-stick cooking spray. Then, transfer the cornbread batter into the pan, distribute evenly. Bake in the preheated oven for 20-30 minutes or until ready. Check the readiness of the sweet cornbread using a toothpick inserted in the center, if it comes out clean - sweet cornbread is ready. Remove the baking pan from the over. Let the sweet cornbread cool slightly. Then, slice and serve.