Vanilla Cornbread

I may not be from the South, but I sure do love cornbread.

Especially when there is a flavored butter, like honey butter, to slather on it.

I didn't need the honey butter for this recipe though.  The vanilla added nice flavor and I think made the cornbread even more of a comfort food.

I loved how the hot cast iron skillet makes the outside crispy and the sugar on top makes the bread even sweeter.

Y'all should give it a try:

Ingredients
1/2 cup buttermilk
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted butter, melted
2 teapoons pure vanilla extract
1 vanilla bean
1 egg
2 teaspoons coarse sugar (turbinado or sugar cane)

Directions
Preheat oven to 375 degrees F.  In a medium bowl, combine cornmeal and milk; let stand for 15 minutes or more.  Place the cast iron skillet (I used two 6-inch skillets) in the oven to get hot - this will create a crispier crust to the cornbread.  Split the vanilla bean lengthwise and scrape the beans out.

In a large bowl, whisk together flour, baking soda, salt and sugar.  After the cornmeal mixture has stood at least 15 minutes, add egg, butter, vanilla extract and vanilla bean to the cornmeal mixture and stir until very well blended.  Pour the cornmeal mixture into the flour mixture and stir to combine.  A few lumps are fine, just be careful not to overmix.

Carefully remove the hot skillets and grease.  Pour the batter into it and sprinkle with the sugar.  Bake for 10-12 minutes (depends on the type baking dish you use), or until a toothpick inserted in the center comes out clean.

Pairs well with tea too.