Instructions: From time to time, my friend Beth Hensperger, who has written several bread books, sends me recipes she thinks Ill love. This is one of them. In fact, Im addicted to this cornbread. Its good hot or cold, and leftovers are marvelous cut into thick slices, then toasted and slathered with butter.

Preheat oven to 375F. Grease a 8-inch square baking pan or mist with bakers spray or oil.

Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a bowl; whisk to blend. Combine the eggs, buttermilk and 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 overmix. 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.

Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the author of ``California Rancho Cooking, ``The Salsa Book and ``The Chipotle Chile Cook Book.

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