Extra Moist, Sky-High Sweet Cornbread

I was so incredibly happy with how this recipe turned out.  It comes out very tall and impressive.  The texture is superb.  Honestly, its better than eating cake- and that's saying something.

Ingredients

• 1 c. cornmeal
• 1 c. all-purpose flour (I used unbleached organic to help me feel better for using white flour)
• 2 c. white whole wheat flour
• 2/3 c. Splenda baking mix
• 2 Tablespoons baking powder
• 1 teaspoon salt
• Dashes of cayenne & cinnamon (to kick it up a [little] notch!)
• ⅔ cup coconut oil
• 5 Tablespoon melted butter
• 2 Tablespoons honey
• 1 egg, beaten
• 3/4 c liquid egg whites (or 3 egg whites)
• 2 cups whole milk (yes, I know, its bad-- but its the secret ingredient!)

Instructions

1. Preheat oven to 350 degrees and grease a 9×13 inch baking dish with additional coconut oil.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a small bowl, microwave the coconut oil & butter for a few seconds until melted
4. Use a spatula and pour into flour mixture
5. Add the honey, beaten egg, egg whites, and milk, and stir just until moistened.
6. Pour the batter into the greased baking dish and bake in 350 degree oven for 45-60 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.  

          It will be very moist, so don't think its not done cooking, just because it feels so dense and moist compared to most cornbreads.  Bake until a tester comes out clean.  It took mine nearly an hour before I was satisfied with its doneness.

        No joke, this recipe is a keeper.



Adapted (and changed significantly) from a recipe on the blog Daily Dish.