The BEST Sweet Corn Bread Recipe

Prep Time 15

Cook Time 30

Total Time 45

Yields to 24 squares

1 cup (120 g) cornmeal
2 cups (240 g) all-purpose flour, (Stir and scoop the flour into a measuring cup, then level it with a knife.)
1 ½ cups (300 g) granulated sugar, (1 cup works great too)
1 Tbsp baking powder
1 tsp salt
4 large/XL eggs, yolks and whites separated
1 cup (237 ml) milk, (whole milk preferred)
1 tsp vanilla extract
¾ cup (170 g) butter, melted

Preheat oven to 350 degrees Fahrenheit.
In a large bowl whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In another large bowl, whisk together the egg YOLKS, milk, vanilla, and butter.
Add the dry ingredients to the wet ingredients and fold together until just incorporated.
Whip egg WHITES in a stand mixer until stiff peaks form. Gently fold into batter.
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.