Here’s the cornbread I paired with the chili, so good! Sweet, but not overpoweringly sweet, light but has substance to it, and perfectly moist! I won’t ever need another cornbread recipe again! 🙂
– 4 eggs, whites and yolks separated
– 1 tsp. vanilla
– 1 cup milk
– 3/4 cup butter, melted and cooled
– 1 cup yellow cornmeal
– 2 cups all-purpose flour
– 3/4 cup granulated sugar
– 1 tbsp. baking powder
– 1 tsp. salt
Preheat oven to 350F and grease an 8x 11-inch casserole dish.
In the bowl of your stand mixer, combine egg yolks, milk, vanilla, and cooled melted butter, beat just until combined.
Mix in cornmeal, flour, sugar, baking powder, and salt, beat just until combined.
Remove the bowl and replace with another mixer bowl or transfer the cornmeal mixture into a separate bowl. Wash your mixer bowl and then beat the egg whites until stiff peaks form. It will take a bit of time, but they will get stiff and white and fluffy, just keep beating until they are. Carefully fold them into the cornmeal batter.
Pour the combined batter into your greased pan and bake 30-35 minutes. You may need to bake a bit longer, but check for doneness after about 30 min. Insert a toothpick into the center, and if it comes out clean, it is ready! Just don’t let it get too brown, I checked mine right when the edges started to get golden.
Enjoy with a big slab of butter and some warm honey!