Sweet Corn Bread
Try this Sweet Corn Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups all-purpose flour
- 1 cup milk
- 1 tsp. salt
- 1 tbsp. baking powder
- 1 cup cornmeal
- 1 tsp. vanilla extract
- 1-1/2 cups granulated sugar
- 4 eggs, yolks and whites separated
- 3/4 cup butter melted {i use salted}
- Carbohydrate 24.8386738271531 g
- Cholesterol 1.60000000135256 mg
- Fat 1.21808622440867 g
- Fiber 1.54317781794259 g
- Protein 3.37770800602103 g
- Saturated Fat 0.399551556057265 g
- Serving Size 1 1 -18 square (49g)
- Sodium 296.988489179025 mg
- Sugar 23.2954960092105 g
- Trans Fat 0.18843768922215 g
- Calories 124 calories
Preheat oven to 350ºF.In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.Add the cornmeal, flour, sugar, baking powder, and salt. Stir until fully combined, but do not over mix.In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.Pour batter into a greased 9x13 inch pan and bake for 25-30 minutes or until an inserted toothpick comes out clean.
