Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine egg yolks, milk, vanilla extract, and melted butter, whisking until smooth.

Add cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to the wet mixture and stir gently until combined.

In a separate bowl, whip the egg whites until stiff peaks form.

Fold the whipped egg whites into the batter gently, being careful not to deflate them.

Pour the batter into the prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean.

Allow the cornbread to cool for a few minutes, then transfer to a wire rack to cool completely before cutting.