Sweet Cornbread

Brrr! With all the cold weather lately, I have spent a great deal of time drinking tea and curled up under a heating blanket. The positive side to the cold, is that I have gotten a lot of infinity scarves crotched, and I have been reading and catching up with friends. Cold tends to bring people closer.

Two night ago, it was decided by a unanimous vote, that we would make chili to chase away the cold that seemed to be under the skin. Of course, chili is not complete until you have sweet cornbread with it. I love, love, love sweet cornbread! There are so many ways to make, but I thought that I would share with you my recipe that I have used numerous times.

 

Cornbread

Ingredients:

4 eggs, whites and yolks separated

1 cup milk

1 tsp. vanilla

3/4 cup butter, melted

1 cup cornmeal

2 cups flour



1-1/2 cups sugar 

1 Tbsp. baking powder

1 tsp. salt

Instructions:

1.Preheat oven to 375 degrees. Grease an 8×8 pan.

2.In a medium-size mixing bowl, combine egg yolks, milk, vanilla, and cooled melted butter and stir.

3.Mix in cornmeal, flour, sugar, baking powder, and salt, stirring to incorporate – but do not over mix.

4.In a separate bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter.

5.Pour into a greased pan and bake for 40-45 minutes. Check with a toothpick to make sure it is cooked through. Enjoy!