Rich Corn Bread

Rich Corn Bread

Corn and vanilla are wonderful together. The vanilla enhances the natural sweetness in the corn.

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unbleached flour, sifted
  • 1 teaspoon each salt and sugar
  • 3 tablespoons baking powder
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 eggs
  • 1 cup milk
  • 1/4 cup heavy cream
  • 5 tablespoons melted butter

Directions

Preheat oven to 375 degrees F. Grease a 12 inches x 16 inches pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder, and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

 

  • 260 g yellow cornmeal
  • 65 g unbleached flour, sifted
  • 1 teaspoon each salt and sugar
  • 3 tablespoons baking powder
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 eggs
  • 240 ml milk
  • 60 ml heavy cream
  • 5 tablespoons melted butter

Directions

Preheat oven to 190 degrees C. Grease a 30 cm x 41 cm pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder, and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract