High Heels & Grills: Sweet Corn Bread

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