Preheat oven to 350. Grease a 9X13 inch pan. I used
a pampered chef baker stone.
Blend cornmeal, baking mix and sugar in medium bowl.
Blend egg yolks, milk, vanilla and melted butter in a
large bowl. Beat egg whites in stand mixer or hand
mixer with a whisk until stiff peaks.
Add dry ingredient mixture to the wet ingredient
mixture, mix by hand just until incorporated. Gently
fold in fluffy egg whites.
Pour batter into baking pan and bake for 30-35
minutes. Use a toothpick to test, should come out
clean. DO NOT OVERBAKE. Best served warm, although
we love it at room temp too! Store in airtight
container up to 5 days.
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You can add this Cornbread recipe to your own private DesktopCookbook.