Tender Vanilla Breakfast Cornbread You’ll Make Again and Again

 

If you love starting the day with something simple, cozy, and a little bit nostalgic, this Vanilla Breakfast Cornbread is the kind of bake that makes mornings feel softer. Lightly sweet, tender‑crumbed, and infused with warm vanilla, it’s a quick bread that comes together effortlessly and pairs perfectly with butter, jam, or a drizzle of syrup. Whether you enjoy it fresh from the oven or tuck a slice into your breakfast routine, this cornbread brings a touch of homemade comfort to the start of your day.

I adapted this recipe I am showing you today from a book I have had for a very long time entitled Bread for Breakfast, by Beth Hensperger.  It is one of my favorite books when it comes to picking out special bakes for breakfast for when you have the whole family around, the holidays or just when you want to have something a little bit special and different for breakfast or brunch.  Breads like this delicious Vanilla Breakfast Cornbread recipe!

I love, LOVE cornbread and had never thought of making a vanilla baked one.  Boy was I ever missing out!  This is utterly fantastic!  It looks really simple . . .  but don't let how simple it looks fool you into thinking this isn't special. Delicious doesn't need to be complicated or pretty! 

It also goes together really, really quickly.  It does take about 40 to 45 minutes in the oven, but if you get up a bit before everyone else and have gone to trouble of mixing the dry ingredients together in a bowl the night before, all you really need to do on the morning is heat the oven, beat together the wet and then mix them into the dry.

By the time everyone else wakes up they will be slavering after that delicious smell of vanilla which has been wafting down the hall or up the stairs to their rooms!  Boy oh boy, does this smell good when it is baking! 

It is moist and delicious and served warm, cut into squares or wedges and slathered with butter it is pure bliss . . .  I like to serve some fruit on the side.  Today it was peaches.  But you could serve whatever fruit you have, or even bake some berries into the cornbread if you wished.

 

INGREDIENTS NEEDED

TO MAKE

VANILLA BREAKFAST CORNBREAD

There is nothing really out of the ordinary here. Simple everyday baking cupboard ingredients.

• 1 cup (170g) cornmeal
• 1 cup (125g)all-purpose plain flour
• 3/4 cup (98g) of icing sugar, sifted
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 1 1/4 cups (250ml) buttermilk
• 1 TBS pure vanilla extract
• 6 TBS unsalted butter melted and cooled

 

If you are in the U.K. and cannot find cornmeal, you can use fine polenta. It will work the same. Don't use self-rising cornmeal if you are in the U.S.A.  Use plain yellow cornmeal.

Icing sugar is also known as confectioner's sugar or powdered sugar. You can run granulated sugar through a food processor to grind it really fine to use if that is all you have.

If you don't have buttermilk, you can make a great substitute in one of two ways. You can stir together equal parts of whole yogurt and whole milk to combine, or you can add a TBS of lemon juice or white vinegar to a cup and then fill it up with whole milk to the measure. In both cases leave the mixture to clabber for five minutes before using.

It is okay to use salted butter and cut back on the salt in the recipe. I do that all the time as I only keep salted butter in my house.

 

HOW TO MAKE 

VANILLA BREAKFAST CORNBREAD

This really is a very simple quick bread to make.  We love it.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside. (There is no need to dust with flour if you butter it well.)
2. Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl. (I use a wire whisk for this.)
3. Beat together the eggs, buttermilk, vanilla, and melted butter. (Again I use a wire whisk.)
4. Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix. (It is perfectly okay and actually best to have a few lumps in the batter. Just make sure there are not large dry streaks.)
5. Pour into the prepared pan.
6. Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean. (It should also spring back when lightly touched on top.)
7. Let stand for 15 minutes before cutting into squares or wedges to serve. (I like to serve mine warm with lashings of butter and fruit!)

 

HINTS AND TIPS 

FOR QUICK BREAD SUCCESS

If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!

1. Make sure all of your ingredients are at room temperature unless otherwise specified.

2. Use the best quality ingredients that you can afford and at your disposal.

3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.

4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients. 

5. Do not over combine the dough.  A light hand is preferable.  A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.

6. Spoon into your baking pan/tin and pop into the oven as soon as possible after combining in order to gain the maximum lift from the leavening used.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS CORNMEAL?

Cornmeal is a coarse flour or light meal ground from dried corn or maize. It comes in a variety of grinds from coarse to fine. It also comes in white, yellow and even blue.  For this recipe today I recommend using the fine grind cornmeal, which is very similar to polenta.

CAN I USE SELF-RAISING FLOUR?

I do not recommend using self raising flour for this recipe as the measurements of leavening will be totally off and you will not get a great end result.

CAN I USE WHITE GRANULATED SUGAR?

I suppose you can, but you risk having a granular finish to the bread. If all you have is granulated sugar, you can blitz it for a bit in a food processor to make it finer.

HOW TO STORE LEFTOVERS?

Store any leftovers in an airtight container at room temperature and use within a couple of days. It is best on day one. Leftovers can be reheated in the microwave for about 10 to 15 seconds.

CAN THIS BE FROZEN?

Yes, you can certainly freeze this bread. Wrap tightly in cling film, and then a layer of foil. Label and date and pop into the freezer for up to three months.

 

A FEW MORE

CORNBREAD RECIPES TO ENJOY

Cornbread is absolutely one of my favorite things. Here are a few more delicious cornbread recipes that I really enjoy!

BUTTER PECAN CORNBREAD - This Butter Pecan Cornbread is a rich, tender twist on a classic favorite. Made with toasted pecans, creamy buttermilk, and a hint of brown sugar, it delivers the perfect balance of sweet and savory in every bite. Baked until light. fluffy and golden brown, this easy cornbread recipe is ideal for holiday dinners, cozy weeknight meals, or as a standout side for soups and stews. Whether served warm with honey on its own or alongside a family meal, it’s a comforting bake that’s sure to impress.

MAPLE CORNBREAD WITH CINNAMON & RAISINS - Sweetened naturally with maple syrup, speckled with juicy raisins, and kissed with cozy spices, it’s a simple quick bread that feels like a hug from the oven. Whether you enjoy it warm with butter, alongside a hearty breakfast, or as an afternoon treat with tea, this cornbread brings together all the flavors that make any time a special time.

 

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Yield: Makes one 8-inch round or square cake

Author: Marie Rayner

Vanilla Breakfast Cornbread

Prep time: 10 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 10 M

Sweet and moist, redolent of Vanilla with a lovely grainy texture. Feel free to add blueberries, blackberries or raspberries to this. Excellent served warm with cold butter and fresh fruit. 

Ingredients

• 1 cup (170g) cornmeal
• 1 cup (125g)all-purpose plain flour
• 3/4 cup (98g) of icing sugar, sifted
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 1 1/4 cups (250ml) buttermilk
• 1 TBS pure vanilla extract
• 6 TBS unsalted butter melted and cooled

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch round spring form pan or an 8 inch square pan. Set aside.
2. Whisk the cornmeal, flour, sugar, salt, baking powder, salt and soda together in a bowl.
3. Beat together the eggs, buttermilk, vanilla, and melted butter.
4. Make a well in the center of the dry ingredients. Add the wet and stir until ingredients are thoroughly blended. Take care not to overmix.
5. Pour into the prepared pan.
6. Bake in the preheated oven on the center rack for 40 to 45 minutes or until golden around the edges. A toothpick inserted in the center should come out lean.
7. Let stand for 15 minutes before cutting into squares or wedges to serve.

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