It’s been getting colder. And colder. And it will surely get even colder in the midst of winter. Quite frankly, I could easily live with forgoing winter. The Earth’s seasonal cycle could spontaneously change to just spring, summer, and autumn, and I wouldn’t shed a tear.
With the daily high temperatures dipping into the twenties, and the icy gray sky threatening to dump snow upon us, there’s no better time than the present to curl up with a warm, comforting piece of cornbread.
But not just any cornbread! This particular breed of cornmeal-y goodness has elegant notes of honey and vanilla, both of which pair very well with the traditional cornbread flavor. And the brown sugar…how can one go wrong with brown sugar (my apologies in advance to any Southern readers who prefer their cornbread with little to no sugar)?
And best of all? The slightly higher ratio of cornmeal to flour. Each piece has that slightly gritty texture characteristic of the best cornbreads.
Now, I’m off to take a hot shower after a chilly 5 x 800m track workout. I bet one can easily infer what my post-workout snack will be.
Honey Vanilla Cornbread
- 1-1/4 cups yellow cornmeal
- 1 cup unbleached all-purpose flour
- 1/4 cup Saco cultured buttermilk blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water (can substitute with 1 cup regular buttermilk and omit Saco blend)
- 2/3 cup dark brown sugar
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1 egg, lightly beaten
- 1 Tablespoon pure vanilla extract
- Preheat oven to 400 degrees F. Lightly grease a 9-inch cake pan or oval baking dish, and sprinkle with yellow cornmeal.
- In a large bowl, stir together cornmeal, flour, Saco buttermilk blend, baking soda, and salt.
- In a separate bowl, stir together water, brown sugar, oil, honey, egg, and vanilla. Add dry ingredients to wet ingredients and combine. Gently whisk mixture to break up any lumps.
- Pour mixture into baking pan or dish and bake for 21-24 minutes, or until done.