This recipe for Rustic Vanilla Cornbread a fun take on a traditional cornbread, and it makes a delicious accompaniment to many savory dishes. The vanilla flavor in cornbread is a wonderful compliment, especially when served hot right out of the oven. Our rustic recipe calls for rough milled cornmeal and light brown or natural unprocessed sugar, but bakers can also just use more standard ingredients – white sugar and regular cornmeal – for equally tasty results.
Prep time: 10 mins
Bake time: 20 mins
1 cup flour
3/4 cup cornmeal
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, well beaten
1 LAFAZA Grade A-1 Vanilla Bean, split and scraped
2 tablespoons melted butter, shortening, or bacon fat
Preheat oven to 425 degrees F. Grease an 8-inch square cake pan. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, salt) in a large mixing bowl.
Split the vanilla bean lengthwise. Melt butter, shortening, or bacon fat in a small pan. Scrape the inside of the vanilla bean pod with a small knife or spoon and add this “vanilla caviar” to the melting butter, shortening, or bacon fat, or just put into the mixing bowl with the dry ingredients.
Add the milk, beaten egg, and melted butter, shortening, or bacon fat, and blend well. Spoon the batter into the cake pan and cook for about 20 minutes. Cool and cut into squares.