Vanilla Cornbread

By Amy P.
This is a sweet cornbread we usually serve with honey-butter as a side for chili or stew. We have also made it in the dutch oven while camping and it turned out pretty well.

1 cup yellow cornmeal, preferably stone-ground
1 cup unbleached all-purpose flour
3/4 cup powdered sugar (I've used honey before)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 1/4 cup buttermilk (cultured)
1 tbsp pure vanilla extract
6 tbsp unsalted butter, melted
Preheat oven to 350 F

Combine the cornmeal, flour, sugar, salt, baking powder, and baking soda in large bowl.
In a small bowl, mix the eggs, buttermilk, and vanilla with a wooden spoon or whisk. Add to dry ingredients and pour the melted butter over the top of the batter. Stir just until all ingredients are moistened yet thoroughly blended; take care not to over mix.
Pour the batter onto a greased 8-inch round spring form or square Pyrex pan.

Bake in preheated oven about 40-45 min 350 F, until golden around the edges and cake tester inserted comes out clean. Let stand 10-15 min before cutting.