Sweet Vanilla Cornbread

Name: Sweet Vanilla Cornbread
Ingredients: 2-1/4 cups Bob's Red Mill Gluten-Free Cornbread Mix; 1 cup Light Brown Sugar; 1 teaspoon Baking Soda; 1-1/2 teaspoon Baking Powder; 1 teaspoon Cinnamon (rounded); 1/4 teaspoons Ground Nutmeg; 1 teaspoon Fine Sea Salt; 2 whole Eggs; 1/2 cups Plus 2 Tablespoons Olive Oil; 1 cup Very Warm Water; 1 Tablespoon Vanilla Extract

11 ingredients

6 steps

Ingredients

2-1/4 cups Bob's Red Mill Gluten-Free Cornbread Mix
1 cup Light Brown Sugar
1 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1 teaspoon Cinnamon (rounded)
1/4 teaspoons Ground Nutmeg
1 teaspoon Fine Sea Salt
2 whole Eggs
1/2 cups Plus 2 Tablespoons Olive Oil
1 cup Very Warm Water
1 Tablespoon Vanilla Extract

Directions

1

Preheat oven to 375 degrees F and line a 9-inch cake pan with parchment paper, including the sides.
2

Mix the dry ingredients together, then add in the remaining wet ingredients. The batter should be about the consistency of a thick cake batter. If you need to make it thinner, you can add a few tablespoons of water.
3

Next, pour the batter into the cake pan and bake on the center rack of the oven for 25-35 minutes or until a knife placed in the center comes out clean.
4

Let the bread cool for at least 15 minutes before cutting, which will make it less crumbly.
5

I served mine with vanilla whipped cream!
6

It is a sweet, moist cornbread so I found that it was best for dessert or breakfast.