Polenta Cornbread
By: Anonymous
Published: Saturday, February 13, 2010 - 3:48am

Ingredients




1 cup all-purpose flour
1 cup polenta
2 tablespoons sugar
teaspoon baking powder
teaspoon salt
2 lrgs eggs
1 cup buttermilk
cup butter or margarine - (⅛ lb) melted, cooled

Preparation

1 In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened. 2 Scrape batter into a buttered 8-inch square pan and spread level. 3 Bake in a 400 degrees oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool. 4 This recipe yields 9 servings or 2 quarts 1/2-inch cubes. 5 Comments: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.