La Beth's Vanilla Cornbread Recipe

Name: La Beth's Vanilla Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.
3
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or dough whisk.
4
Add to the dry ingredients and pour the melted butter over the top of the batter.
5
Stir just until all ingredients are moistened yet thoroughly blended; take care not to overmix.
6
Pour the batter into a greased 8-inch round springform pan or square Pyrex pan.
7
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.
8
Let stand 15 minutes before cutting to serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, preferably stone-ground, 1 cup unbleached all-purpose flour, 3/4 cup powdered sugar, 1/2 teaspoon salt, and more.

Yes, La Beth's Vanilla Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

La Beth's Vanilla Cornbread

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