Confession: I Forgot the Sugar and a Cornbread Recipe

Hi, guys!

See me consistently blogging :) Today's post is a confession.

A couple of weeks ago I attended an office Chili Cook-Off--I volunteered to bring the cornbread so, I pulled out my oh-so-delicious cornbread recipe and whipped up a batch. See said recipe below.

After the batch was baked, I tested a piece and realized...I'd left out the sugar. #eek #ohno I didn't have time to re-bake another batch, so I ended up taking it to the party as-is. It tasted OK with chili but was wholly unimpressive on its own.

So, if you use this recipe be sure to include the sugar! Trust me.

Sweet Corn Bread

4 eggs, yolk and whites separated
1 cup milk
1 tsp. vanilla extract
¾ cup butter, melted
1 cup cornmeal
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt

Preheat oven to 350ºF.

In a large bowl, combine egg yolks, milk, vanilla, and melted butter and stir. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt. 

Combine the dry ingredients with the wet ingredients in the larger bowl. Stir until fully combined, but don't over mix.

In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
Pour the batter into a greased 9x13 inch pan and bake for 25-30 minutes.

Cool, and enjoy!