La Beth's Vanilla Cornbread

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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!

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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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This is fabulous cornbread! I even made a mistake the first time I made it by putting the melted butter right into the batter instead of over the top. No problem... it was still wonderful. No need to look further than this recipe... it's definitely a keeper!

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So delicious! It's cornbread that is as tasty as cake, but still has that great cornbread texture. You should definitely make this dish.

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I actually registered on this website just so I could say how fantastically delicious this cornbread is/was (it was gone within a day!. It was very moist, not too grainy. Next time I will make a nice, spicy chili to go with it.

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This was the best cornbread I've ever tasted. My hubby loved it as well. I gave some to my best friend and her son and they both agreed-without a doubt the best cornbread! So fluffy and yummy! Thanks for the recipe!

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This recipe is very delicious but its more of a vanilla corny cake rather than a cornbread you would have with ribs. Not what I expected.

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this cornbread is the best i have ever had.
great texture, slightly sweet and excellent.
will be making this throughout the year

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Sweeter than most and a perfect contrast against spicy chili. Very moist. The best cornbread I've ever made.

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I've been making this for years and everyone asks me for the recipe. It's really good with spicey food. It just gets better if you don't use it all the day you make it.