1 C. water
1 C. 2% reduced-fat milk
1/2 C. sugar
2 T. butter
1/4 tsp. salt
1 1/2 C. yellow cornmeal
1 T. vanilla extract
3 large eggs, lightly beaten
Cooking spray

Combine first 5 ingredients in a medium saucepan; bring to a boil. Gradually add cornmeal, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add vanilla and eggs, stirring well with a whisk. Heat a nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/3 C. batter into pan. Cook 2 1/2 minutes on each side or until golden brown. Repeat procedure with remaining batter.

Yield: 9 servings
Serving size: 1 cake

Calories: 192
Fat: 5.1g
FIber: 1.7g