Photo: La Beth's Vanilla Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal, preferably stone-ground
- 1 cup unbleached all-purpose flour
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/4 cups cultured buttermilk
- 1 tablespoon pure vanilla extract
- 6 tablespoons unsalted butter, melted
Directions
Preheat oven to 350 degrees F.
Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk. Add to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix.
Pour the batter into a greased 8-inch round springform pan or square Pyrex pan.
Bake in the preheated oven about 40 to 45 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Let stand 15 minutes before cutting to serve.
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By gbmccarty
Omaha, NE
on May 26, 2013
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What a pleasant surprise. This cornbread was light and flavorful. Vanilla adds a soft and unexpected touch. It will be one of my go-to recipes in the future.
By lynnettedavis
Caldwell, Idaho
on October 23, 2012
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I have eaten a lot of cornbread over the years and this recipe was clearly the best I've ever eaten. Easy to make and wonderfully moist. I made a double batch in a 9X13 inch Pyrex pan. It was wonderful. Thanks La Beth and food net work! great job!
By Kwistina
on August 11, 2012
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I just couldn't figure out why my cornbread always came out dry and crumbly-so I asked a few coworkers and they recommended trying a recipe with buttermilk. I am clueless, clearly, bc I have been avoiding such recipes under the premise that buttermilk and cornbread don't go together. So I tried it-and boy was i wrong! This is still moist a few days later, after 3 different batches (my family is eating it up fast and I didn't want to waste the buttermilk left-over! My husband is completely impressed and I have this recipe to thank for a boost in my cooking ego!
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