Sweet Vanilla Cornbread

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

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.

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.

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

I served mine with vanilla whipped cream!

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