Sweet Vanilla Cornbread Recipe

Name: Sweet Vanilla Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal, I use stone-ground; 1 cup 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 buttermilk, I make my own using 1 1/4 Tablespoon lemon juice and enough milk to make 1 1/4 cups (let stand 5 minutes); 1 tablespoon pure vanilla extract; 6 tablespoons unsalted butter, melted

Servings: persons

1 cup yellow cornmeal, I use stone-ground
1 cup 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 buttermilk, I make my own using 1 1/4 Tablespoon lemon juice and enough milk to make 1 1/4 cups (let stand 5 minutes)
1 tablespoon pure vanilla extract
6 tablespoons unsalted butter, melted

1
Preheat oven to 350 degrees F.
2
Combine the dry ingredients in a large bowl.
3
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon.
4
Add liquid mixture 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; do not to over mix.
5
Pour the batter into a greased 8-inch square Pyrex pan.
6
Bake in the preheated oven about 35 to 45 minutes, until golden around the edges and a toothpick inserted into the center comes out clean.
7
Let stand 15 minutes before cutting to serve.

990

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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, I use stone-ground, 1 cup flour, 3/4 cup powdered sugar, 1/2 teaspoon salt, and more.

Yes, Sweet 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.

Sweet Vanilla Cornbread

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