I am a cornbread fan. So when it comes to this time of year, I just love a bowl of soup with a piece of cornbread on the side.
I do prefer my cornbread to be more on the cake-like side. I like it light and fluffy rather than dense. So when I came across this recipe that called for whipped egg whites, I was intrigued.
I have never made a corn bread recipe where you fold in whipped egg whites. I figure it should be nice and cake-like. I was right, it was light, tender, and delicious.
I usually always serve corn bread with honey butter, but this time I had the idea to make maple butter. It was equally delicious and the 2 together were AMAZING! Try it, I think you’ll like it!
- 4 eggs, separated
- 1 cup milk
- 1 tsp vanilla
- ¾ cup melted butter
- 1 cup yellow cornmeal
- 2 cups flour
- 1½ cups sugar
- 1 Tbsp baking powder
- 1 tsp salt
- Maple Butter:
- ½ cup butter
- ¼ cup maple syrup
- Preheat oven to 350 degree.
- Place egg yolks in a large bowl with the milk, vanilla, and melted butter. Whisk together.
- Then add in the cornmeal, flour, sugar, baking powder, and salt. Stir until just combined, you do not want to over mix it.
- In a medium bowl, add egg whites and whip until they form stiff peaks. Fold into the batter.
- Add batter to a greased 9 x 13 inch baking dish and bake at 350 for 25-30 minutes until a toothpick inserted in the center comes out clean. Serves 15-18.
- To make the maple butter: place butter butter in a bowl and whip until fluffy. Slowly add in the maple syrup and whip until combined. Serve with warm cornbread.
Recipe adapted from High Heels and Grills.