This golden cornbread has a tight, tender crumb and a slightly sweet edge that makes it just as good alongside a bowl of chili as it is on its own with a drizzle of honey. Cornmeal and flour build the base, while a touch of vanilla rounds out the flavor and keeps every square smelling like it just came out of the oven. Whisking the wet and dry ingredients separately before folding them together is what gives this loaf its light, even texture — no dense or gummy centers here. Once baked, the top turns a deep golden brown and springs back gently to the touch, a good sign that the inside is soft and moist all the way through. Cut into nine neat squares, it's an easy, crowd-pleasing side that works well for a lactose free table without missing a beat.
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Learn more →9 servings
Preheat the oven to 400°F (205°C). Grease an 8x8-inch baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
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