Every family with southern roots swears by their cornbread recipe. I’ve seen some recipes with a southwestern flair that include jalapenos. To me, that goes against everything I know and love. This recipe is basic but that’s why it speaks to me. Serve it alongside spicy chili and you have a winning combination! If you have leftovers, you can add it to eggs and serve alongside sausage for a great breakfast the next morning!
- 4 eggs, yolks and whites separated
- 1 cup milk
- 1 tsp. vanilla extract
- ¾ cup butter, melted
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
Preheat oven to 350ºF. Prepare a 9x13-inch baking pan or a muffin pan with non-stick spray.
In a large bowl, combine the egg yolks, milk, vanilla, and melted butter. Stir to combine.
Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until combined.
In a separate bowl, beat the egg whites until stiff peaks form. Stir 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.