Description

This Golden Sweet Cornbread is a moist and flavorful side dish perfect for any meal. Featuring a golden crust and tender crumb, it blends cornmeal and all-purpose flour, sweetened slightly with sugar and enhanced by vanilla extract for a subtle warmth. Baked to perfection, it pairs wonderfully with butter, honey, or jam, making it an ideal accompaniment for soups, barbecues, or breakfast.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
1 cup cornmeal (preferably yellow)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the cornbread to rise properly and develop a golden crust.
Prepare the Baking Dish: Grease an 8×8-inch square baking dish or a 9-inch round cake pan with butter or cooking spray to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Mix Wet Ingredients: In a separate bowl, whisk together the milk, eggs, melted butter, vegetable oil, and vanilla extract thoroughly.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix to keep the cornbread tender.
Pour Batter: Pour the batter into the prepared baking dish or pan, using a spatula to smooth the top evenly.
Bake: Bake for 20-25 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Serve warm, optionally with butter, honey, or jam.

Notes

Do not overmix the batter to avoid a tough texture.
You can substitute whole milk with buttermilk for a richer flavor.
For a dairy-free version, substitute milk with almond milk and use dairy-free butter.
The vanilla extract adds a subtle sweetness, but it can be omitted if preferred.
Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.