Soft, fragrant, and just sweet enough, this vanilla-scented cornbread is a charming twist on the classic. The combination of buttermilk, melted butter, and stone-ground cornmeal gives it a deeply moist crumb with that rustic cornmeal texture we love. It’s wonderful for breakfast, sturdy enough for brunch, and makes a beautiful side for soups or stews. And honestly — warm from the oven with butter? Heaven.
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
METHOD:
Preheat oven to 350°F. Grease an 8-inch springform pan or square baking dish and set aside.
In a large bowl, whisk together the cornmeal, flour, powdered sugar, salt, baking powder, and baking soda.
In a separate bowl, whisk the eggs, buttermilk, and vanilla until smooth.
Pour the wet mixture into the dry ingredients. Add the melted butter over the top of the batter, then stir gently until everything is just combined — avoid over-mixing to keep the crumb tender. Transfer the batter to the prepared pan and smooth the top.
Bake for 40–45 minutes, or until golden at the edges and a tester inserted in the center comes out clean.
Cool in the pan for 15 minutes before slicing.
SERVING SUGGESTIONS:
- Serve warm with sweet butter and sliced papaya for a tropical breakfast treat.
- Toast leftover slices and top with honey, jam, or cinnamon butter.
- Use as a base for poached eggs, breakfast sandwiches, or a savory brunch plate.
- Pair with chili, roasted vegetables, or a winter soup for a cozy dinner side.
SOURCE: Recipe courtesy of Beth Hensperger at vanilla.com
