1 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cup cornmeal
1/2 cup white sugar
3/4 cup butter, softened
1/2 cup water
1/3 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, stir together the warm water, 1/2 cup sugar, cornmeal, flour, salt and baking powder. Gradually stir in the butter, 1/2 cup of sugar and milk. Pour the batter into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
In a medium bowl, cream together the butter, 1/2 cup of sugar and 1/2 cup water until smooth. Stir in the vanilla and milk. Place the cornbread in the baking dish and sprinkle the remaining 1/2 cup of sugar over the top.
Bake for 15 more minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.