1 cup dark cornmeal
1 cup self-rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup regular milk
1/2 cup water
2 eggs
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish. Mix together cornmeal, self-rising flour, baking powder and salt. Let stand 25 minutes.
In large bowl, stir together milk, water, eggs and buttermilk. Stir together, adding almost to a cup at a time, until all the batter has just come together.
Divide the batter evenly between the two layers. Drop about an inch of buttermilk at a time on top of the batter, using the scoop and generous amounts of buttermilk, until there is a smooth layer. Dust the top with 1 teaspoon vanilla.
Bake in preheated oven for 40 minutes, or until knife inserted in center comes out clean. Let cool before slicing.