Sweet Cornbread Recipe

“Make the best Sweet Cornbread with a light, fluffy texture and just the right amount of sweetness! This easy homemade cornbread recipe features whipped egg whites, yellow cornmeal, and vanilla for a rich, cake-like crumb. Perfect as a side dish for chili, BBQ, or holiday dinners, or enjoy it as a sweet snack with butter and honey. Learn how to make this moist and delicious Southern-style cornbread in under 30 minutes!”

This Sweet Cornbread is light, fluffy, and perfectly sweet, thanks to whipped egg whites folded into the batter. With a tender crumb and rich flavor, it’s the perfect side dish for any meal or a delicious snack on its own.

Ingredients

• 4 large eggs, separated
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup unsalted butter, melted
• 1 cup yellow cornmeal
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

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Instructions

1. Preheat the Oven:
   Preheat your oven to 350ºF (175ºC). Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.
2. Prepare the Wet Ingredients:
   Separate the egg yolks from the egg whites. Place the egg whites in the refrigerator.
   In a large mixing bowl, whisk together the egg yolks, milk, vanilla extract, and melted butter until well combined.
3. Add the Dry Ingredients:
   To the wet mixture, add yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Gently mix until just combined. Do not overmix; it’s okay if small lumps remain.
4. Whip the Egg Whites:
   Remove the egg whites from the refrigerator and place them in a clean bowl. Using an electric mixer, beat the egg whites until stiff peaks form.
5. Fold the Egg Whites:
   Gently fold the whipped egg whites into the cornbread batter using a spatula. This step ensures a light and airy texture.
6. Bake the Cornbread:
   Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   Remove the pan from the oven and let the cornbread cool slightly. Slice into squares and serve warm.

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Tips

• Don’t Overmix: Overmixing the batter can lead to dense cornbread. Mix just until the ingredients are combined.
• Room Temperature Ingredients: For best results, ensure the eggs, milk, and butter are at room temperature before mixing.
• Use a Toothpick: Always check for doneness by inserting a toothpick in the center of the cornbread. If it comes out clean, it’s ready.

Variations and Substitutions

• Buttermilk Cornbread: Substitute the milk with buttermilk for a tangy flavor and extra moisture.
• Honey Sweetened: Replace half of the sugar with honey for a natural sweetness and rich flavor.
• Add-Ins: Mix in corn kernels, shredded cheddar cheese, or diced jalapeños for a fun twist.

FAQs

Can I make this cornbread gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for the regular flour.

How should I store leftover cornbread?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze cornbread?
Yes, wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Serving Suggestions

• With Chili: Serve this sweet cornbread alongside a hearty bowl of chili for a classic comfort meal.
• Breakfast: Enjoy it with a pat of butter and a drizzle of honey for a sweet breakfast treat.
• Holiday Table: It makes a wonderful side dish for Thanksgiving or Christmas dinner.

Why You’ll Love This Recipe

• Light and Fluffy: Whipped egg whites give this cornbread an airy, cake-like texture.
• Perfectly Sweet: Just the right amount of sugar makes it sweet without being overpowering.
• Versatile: Great as a side dish, snack, or even dessert with a drizzle of honey or maple syrup.

Enjoy this Sweet Cornbread fresh out of the oven for a warm, comforting treat that everyone will love! 🌽🍞