Served on those Fall evenings with some Texas style chili, this cornbread is sure to warm you up! There’s that blue box of cornbread mix that you can’t go wrong with of course. We’ve all had it in our pantry because it’s inexpensive and simple to make. Recently though, we wanted to test out some homemade recipes. It isn’t loaded with jalapeños, bacon or anything Texas cornbread might have but it’s absolutely delicious!
4 eggs with the yolks and whites separated
1 cup milk
1 teaspoon vanilla extract
(quality vanilla extract makes a huge difference, we used Rodelle brand)
3/4 cup melted butter
(again, you will want to use a good-quality salted butter we used Kerrygold)
1 cup cornmeal
2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1.) Preheat oven to 350º and grease a 9×13 baking pan.
2.) In a medium bowl, combine the egg yolks, milk, vanilla extract and melted butter. Whisk together until combined thoroughly.
3.) In a separate bowl combine dry ingredients; cornmeal, flour, sugar, baking powder and salt.
4.) Combine the dry ingredients into the egg/milk mixture until just blended – do not over mix.
5.) In a non-plastic or porous bowl, beat egg whites until stiff peaks form.
6.) Fold the egg whites into cornmeal gently until just combined.
7.) Pour batter into prepared 9×13 baking pan.
8.) Bake for 26-58 minutes, test with toothpick to ensure it comes out clean in the center.
9.) Remove from oven and allow to cool about 5 minutes before slicing and serving.
Optional: Add a small pat of butter atop slice when serving.
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