Sweet Vanilla Cornbread - cooking recipe

Ingredients

1 cup yellow cornmeal, I use stone-ground
1 cup flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups buttermilk, I make my own using 1 1/4 Tablespoon lemon juice and enough milk to make 1 1/4 cups (let stand 5 minutes)
1 tablespoon pure vanilla extract
6 tablespoons unsalted butter, melted

Preparation

Preheat oven to 350 degrees F.
Combine the dry ingredients in a large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon.
Add liquid mixture to the dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; do not to over mix.
Pour the batter into a greased 8-inch square Pyrex pan.
Bake in the preheated oven about 35 to 45 minutes, until golden around the edges and a toothpick inserted into the center comes out clean.
Let stand 15 minutes before cutting to serve.