This is sweet, somewhat cakey corn bread that would appall any self-respecting Southern cook. The method is similar to making cake batter; you alternate the addition of dry ingredients with the milk. A bit of vanilla brings out the sweetness in the bread. It’s a great counterpoint to the spiciness of a bowl of chili.
With a big glass of milk, this corn bread also makes a great after school snack.
Yankee Corn Bread
1/3 cup butter, softened
½ cup sugar
1 tsp. salt
1 tablespoon baking powder
½ tsp. vanilla extract
1 ½ cups flour
1 ¼ cups cornmeal
1 1/3 cups milk (whole or 2%)
1. Preheat oven to 400 degrees. Grease an 8-in. square or 9-in. round metal cake pan.
2. In medium-sized bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition.
3. Mix in salt, baking powder, and vanilla.
4. Stir in 1 cup of the flour gently until barely incorporated (you can do this by hand or use the lowest setting on the mixer – do not over-mix). Stir in 2/3 cup of the milk. Next stir in 1 cup of the cornmeal until just moistened. Mix in the remainder of the milk. Finally, together stir in the remainder of the flour (1/2 cup) and the rest of the cornmeal (1/4 cup). Scrape sides with a rubber spatula to make sure all the flour and corn meal are mixed into the batter.
5. Pour batter into prepared pan and spread to corners. Bake 30-35 minutes until golden brown. Check center with a toothpick or sharp knife. A few crumbs are ok -- just make sure it’s not doughy. If you are using a non-stick pan, watch closely at the end.