Vanilla Cornbread

1 Cup Finely Ground Yellow Cornmeal
1 Cup All-Purpose Flour
3/4 Cup Powdered Sugar
1/2 teas. Salt
1/2 teas. Watkins Baking Powder
1 teas. Baking Soda
2 Eggs
1 1/2 Cups Buttermilk
1 Tbsp. Watkins Vanilla, Double Strength
5 Tbsp. Melted Unsalted Butter

Preheat oven to 375 degrees. Grease a 8-inch square baking pan or mist with Watkins Cooking Spray. Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a bowl; whisk to blend. Combine the eggs, buttermilk and Watkins Vanilla in a bowl and whisk to blend. Add to the dry ingredients, then pour the melted butter over the top. Stir until the ingredients are just blended. Be careful not to over-mix. Pour the batter into the prepared pan and bake for about 35 to 40 minutes, until golden around the edges, and a cake tester comes out clean when inserted into the center. Cut into squares and serve warm with butter. Serves 4.

Nutritional Information: 495 calories, 12 g protein, 68 g carbohydrate, 19 g fat (11 g saturated), 148 mg cholesterol, 646 mg sodium, 4 g fiber.

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