Recipe from Life-In-The-Lofthouse.com

I hadn't thought of whipping egg whites to fluff up regular bread but it worked wonders. When the dough went into the oven, it was similar to cake batter, but puffed up nicely. Tastes like cornbread and was surprisingly easy to make.

Sweet Cornbread

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

Preheat oven to 350ºF. Grease a 9x13-inch baking pan with non-stick spray. Set aside. In a large bowl, combine egg yolks, milk, vanilla, and melted butter. Stir to combine. Add the cornmeal, flour, sugar, baking powder, and salt to mixture. Stir until combined but do not over mix. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter.
Pour batter into the prepared pan and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
Cut into squares and enjoy!