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The BEST Sweet Corn Bread Recipe

Yield 12 to 24 squares


  • 1 cup cornmeal
  • 2 cups all-purpose flour (Stir and scoop the flour into a measuring cup, then level it with a knife.)
  • 1 1/2 cups granulated sugar (1 cup works great too)
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 4 large/XL eggs, yolks and whites separated
  • 1 cup milk (whole milk preferred)
  • 1 tsp vanilla extract
  • 3/4 cup butter, melted


  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
  3. In another large bowl, whisk together the egg YOLKS, milk, vanilla, and butter.
  4. Add the dry ingredients to the wet ingredients and fold together until just incorporated.
  5. Whip egg WHITES in a stand mixer until stiff peaks form. Gently fold into batter.
  6. Pour batter into a greased 9x13-inch baking dish. Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cornbread. DO NOT OVER-BAKE! Best when served warm. Store in an airtight container up to 5 days.

Recipe Notes

*Recipe originally from High Heels & Grills

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