Sweet Corn Bread Recipe from Chef Todd i.e. Muffins
Preheat oven to 350⁰F.
In a medium-size mixing bowl, combine egg yolks, milk, vanilla, and cooled melted butter and stir. Add dry ingredients to wet ingredients, stirring to incorporate—but do not over mix.
In a separate bowl, beat egg whites until stiff peaks form. Carefully fold egg whites into batter.
Pour into a greased 8×8 pan and bake for 45 minutes. Check with toothpick to make sure it is cooked through.
For muffins scoop batter into prepared muffin tins and bake about 20 minutes. Check with toothpick.
Serving Ideas: Great with dinner or as a side.
Note: For extra flavor, rub top of bread with butter when it comes out of the oven. I did this with my muffins. Who know’s it could have been my secret weapon for all I know, lol!