Sweet Cornbread

• Vegetarian

• Refrigerated

  • 4 Eggs, yolks, whites

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Cornmeal
  • 1 1/2 cups Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter, salted
  • 1 cup Milk

Found on life-in-the-lofthouse.com

Ingredients

• 4 eggs, yolks and whites separated
• 1 cup milk
• 1 tsp. vanilla extract
• ¾ cup salted butter, melted
• 1 cup cornmeal
• 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt

Directions

• Preheat oven to 350ºF. Grease a 9x13-inch baking pan with non-stick spray. Set aside. In a large bowl, combine egg yolks, milk, vanilla, and melted butter. Stir to combine. Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until 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 the prepared pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean. Cut into squares and enjoy!