Friday, July 20, 2012

Sweet Corn Bread

As a kid, I hated corn bread. I thought corn bread and sourdough bread were an abomination. While I still haven't grown out of my dislike for sourdough, the exact opposite is true for corn bread. I love it now! Give me a piece of warm, freshly made corn bread, with a slab of butter on top, and I am perfectly content.


My husband and I were recently introduced to a growing food storage company. We haven't bought a whole lot of food yet (meaning that we don't have all the ingredients to make very many things), but we noticed we did have everything to make corn bread. So we thought we'd give it a go. I'll be honest, I was expecting it to taste a little funny. After all, the ingredients we used were all freeze-dried! Boy, was I wrong though. This corn bread turned out to be amazing! We seriously can't stop eating it. We got this recipe from the Thrive website and although the ingredients we used were freeze-dried, they can still be equated into regular, everyday ingredients - which is what I have written up for you below.
Sweet Corn Bread
Print Recipe
Recipe from Thrive
Makes 1 - 9x13 pan
Ingredients:
  • 4 eggs, whites and yolks seperated
  • 1 cup milk
  • 1 tsp. vanilla
  • 3/4 cup butter, melted
  • 1 cup cornmeal
  • 2 cups flour
  • 1-1/2 cups sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt

Directions
  1. Preheat oven to 350ºF.
  2. In a medium-size bowl, combine egg yolks, milk, vanilla, and melted butter and stir.
  3. Mix in cornmeal, flour, sugar, baking powder, and salt - stirring to incorporate, but do not over mix.
  4. In a separate bowl, beat egg whites until stiff peaks form. Carefully fold them into the batter.
  5. Pour into a greased 9x13 inch pan and bake for 25-30 minutes. Check with a toothpick to make sure it is cooked through.
This corn bread makes the perfect to side to just about any meal. Try it with our personal favorite - a hearty bowl of chili!

-Sarah

27 comments:

  1. I left out the egg whites as I poured them down the sink before reading through the whole recipe but I thought it turned out ok. It was a bit crumbly, but still tasted good.

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  2. I left out the egg whites by mistake but it turned out well, although a bit crumbly.

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  3. I love corn bread. Your recipe is in my to do list...soon:)

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  4. Do I use 4 egg whites or egg yolks?? Says whites in the ingredients but yolks in the directions.

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    1. Well that's embarrassing...I'm so sorry! You use both actually. You just seperate them out. Thank you for bringing that to my attention! I've fixed it now :)

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    2. Thanks so much! Can't wait to make these tonight!

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  5. Hi Sarah, I pinned your corn bread on Pinterest. I made it recently and loved it. It's posted today on my blog..........thewednesdaybaker.blogspot.com come take a peek........thanks andi

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  6. Looks delicious! Can't wait to try it...I love cornbread!

    -Rachel @ Bakerita.com

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  7. How many servings does this recipe yield?

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  8. How many servings does this yield?

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  9. I mixed everything and realized I don't have baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.

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  10. I mixed everything and realized I don't have any baking powder. Should I throw the whole thing out or bake it anyway? I was looking forward to this today, lol.

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  11. I made this corn bread tonight. I didn't have the freeze dried cornmeal, so I used corn meal from the store. This is delicious cornbread! I've been looking for a moist, sweet cornbread and now I have found it. I also ordered the Thrive freeze dried cornmeal to use next time. BUT...I HAVE A QUESTION!!! Is the baking pan size (8x8) correct? I followed the recipe exactly (except for using store bought cornmeal)....and it made far too much batter to put into an 8x8 pan. I baked it in a 9x13 pan (35 min) and it worked perfect...rose to the top of the pan. I can't imagine how this would work in an 8x8 pan without going all over the oven. So I'm just wondering if that is a misprint...or if using freeze dried cornmeal makes less batter somehow. I do live at a high altitude (Utah) if that makes a difference. Thanks for the recipe. It's a keeper!

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    1. Hey Cindi, I'm glad you liked it!! Honestly, it doesn't make a difference whether it is thrive corn meal or regular cornmeal because they don't freeze dry the cornmeal or anything. But give it a go and see if it makes a difference! As for the pan size, I'm not sure why you got so much more batter out of it. I can see it working fine in a 9x13 pan and the bread would just be a lot thinner, but I've made this a handful of times and each time, I have done it in an 8x8 and it has turned out great...I'm not really sure what to tell ya! Haha here is the link to the original recipe if you want to take a look at it! http://lowestprices.shelfreliance.com/c/kitchen/recipe/sweet-corn-bread

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  12. 8x8 pan would work if is was 8 inches deep :-) I also used the 9x13

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  13. An 8x8 pan would work - if they made one 8 inches deep :-) I also used the 9x13

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  14. Could you make this using only corn meal and no white flour?

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  15. Can this be made using only corn meal and no white flour?

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  16. Could you make this using only corn meal and no white flour?

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  17. Made these yesterday. I like the light texture due to the egg whites! The sweetness was a bit overwhelming, so I would try using only 1 cup sugar next time, instead of 1.5 cups.

    In order to cook the bread faster, I put the batter into muffin cups instead of a pan. It made 24 muffins. If I used a pan, I would definitely have needed a 9x13 rather than an 8x8.

    Thanks for sharing the recipe!

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  18. I've made this twice already and it is by far my favorite cornbread recipe yet. It is very sweet but that's how I like it. I agree with other people that 8 x 8 is too small. I made it in my 9 x 9 Pyrex last time and aside from it almost overflowing, the outside cooked too quickly and the middle was still raw. I had to cook it a little longer So the whole thing came out pretty brown. It was still yummy though. Today I am making it in a 9 x 13 pan. It will make a great side dish for dinner tonight/ breakfast for tomorrow. Thank you for sharing!

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  19. I just mixed these up to go with some 15 bean soup I made from scratch I too had to use a 9x13 pan, Sarah, I'm wondering if you're not getting the same volume w the freeze dried eggs as you would with fresh. if you get water into egg whites they wont beat up as much either and once you freeze or dry out eggs they no longer cook the same as fresh. Eggs are a leavening agent so when frozen it breaks it down so you arent getting as much egg white beaten like those of us using fresh.

    I also used cornmeal mix, I saw someone ask about using it, I used 1 3/4 of the mix and 1 cup of flour, skip the baking powder, add the salt and sugar and then do the wet ingredients as normal. My mix turned out great I'll update after it comes out.

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  20. Just want to thank you for a great recipe! I made this to bring to a luncheon I was invited to. The bread was a hit! It is hands down the best cornbread I have ever made. So easy and sooooo good! Thanks again!

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  21. I just wanted to thanks you for an awesome recipe! I made it for a luncheon I was invited to. The bread was a hit! It is hands down the best cornbread recipe I have ever tried! Thanks again!

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  22. This was a moist and sweet cornbread...my hasband commented that it was something special! 9x13 stoneware baking dish for me. made this with my family's fav soup....Italian sausage soup from allrecipies.com

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