 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
It is super moist and easy to make. You can't mess it up. It is definitely a sweet cornbread. Just how I like it. Every time I make chili, this is the cornbread we have with it. NOTE: the amount of vanilla is correct-it is called Sweet Vanilla for a reason. We love it. hope you do too. 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 |
Directions:
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.
|
|