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Golden Vanilla Cornbread

in Diana's Recipe Book

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(total ratings: 3)
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Servings: 9-12
A twist on traditional cornbread, this recipe calls for the addition of one tablespoon of vanilla extract which gives it a wonderful flavor and aroma, and instead of using regular granulated sugar, the cornbread is sweetened with confectioners' sugar (powdered or icing sugar) giving it a nice soft texture, not a cake-like texture but not as firm as some other cornbreads. The buttermilk in it gives the cornbread it's light and fluffy texture. Serve with lots of butter and honey, or try whipping together butter with honey or butter with maple syrup for a delicious spread for your cornbread. So good!!

If needed, you may substitute the confectioners' sugar in this recipe with regular granulated sugar.

1 cup yellow cornmeal
1 cup all-purpose flour
3/4 cup confectioners' sugar (or regular granulated sugar may be used)
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 vanilla extract
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Maple or Honey-Butter (see recipe below)

Preheat oven to 350ºF/180ºC. Grease (or spray with cooking spray) a 8 or 9-inch square or round baking pan or a 8 or 9-inch oven safe cast-iron skillet. Line bottom and halfway up the sides of pan (or skillet) with parchment paper.

In a large mixing bowl, combine the cornmeal, flour, sugar, salt, baking powder, and baking soda.

In a small mixing bowl, mix together the eggs, buttermilk, and vanilla. Add 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 OVERMIX OR CORNBREAD TEXTURE WILL BE TOUGH).

Pour the batter into the prepared pan (or cast-iron skillet). Bake in preheated oven for 35 to 40 minutes, until golden around the edges and a cake tester inserted into the center comes out clean. Remove pan from oven and place on wire cooling rack. Let cool completely. Once cornbread has cooled completely, lift it out of the pan using the edges of the parchment paper. Remove parchment paper and cut cornbread into squares or wedges. Serve with lots of butter, honey or Maple-Butter or Honey-Butter Spread.

Makes 9-12 servings.

Maple-Butter or Honey-Butter

1/2 cup (1 stick/4 oz/113g) butter, softened to room temperature
1/3 cup honey or maple syrup

With an electric mixer on high speed whip the butter and maple syrup (or honey) together until smooth and fluffy. Store any left-over honey-butter, covered with plastic wrap, in the refrigerator.

Makes approximately 1 cup maple-butter or honey-butter.

Photograph taken by Diana Baker Woodall© 2006

Date: February 12, 2006


Reviewer: Becca
This cornbread was very tasty. It was a nice change of pace from our regular cornbread and I enjoyed it a lot.

Reviewer: Amy
By far the best cornbread recipe I have found! My family had the whole batch eaten before I could finish dinner.

Reviewer: Audra
I found this recipe by writing cornbread made with vanilla extract in google. This was a lovely recipe and the cornbread came out almost perfect. Next time I wont add the salt since I used salted butter and not unsalted butter. The vanilla favor really stands out, which I loved!


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