The BEST Sweet Corn Bread Recipe
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 3/4 cup butter melted
- 1 cup cornmeal
- 2 cups all-purpose flour (stir and scoop the flour into
- 1 1/2 cups granulated sugar (1 cup works great too)
- 4 large/xl eggs yolks and whites separated
- 1 cup milk (whole milk preferred)
- Carbohydrate 15.3871464301525 g
- Cholesterol 31.3197917055335 mg
- Fat 12.3576723776999 g
- Fiber 1.3641389284093 g
- Protein 2.3129370878435 g
- Saturated Fat 7.49407445400148 g
- Serving Size 1 1 -24 serving (54g)
- Sodium 109.724777900683 mg
- Sugar 14.0230075017432 g
- Trans Fat 0.908034195738612 g
- Calories 178 calories
<ol class="simple-recipe-instructions"> <li itemprop="recipeInstructions">Preheat oven to 350 degrees Fahrenheit.</li> <li itemprop="recipeInstructions">In a large bowl whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.</li> <li itemprop="recipeInstructions">In another large bowl, whisk together the egg YOLKS, milk, vanilla, and butter.</li> <li itemprop="recipeInstructions">Add the dry ingredients to the wet ingredients and fold together until just incorporated.</li> <li itemprop="recipeInstructions">Whip egg WHITES in a stand mixer until stiff peaks form. Gently fold into batter.</li> <li itemprop="recipeInstructions">Pour batter into a greased 9x13-inch baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cornbread. DO NOT OVER-BAKE! Best when served warm. Store in an airtight container up to 5 days.</li> </ol>
