Polenta Cornbread
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.
How to Make It
Step 1
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.
Step 2
2
Scrape batter into a buttered 8-inch square pan and spread level.
Step 3
3
Bake in a 400° 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.
Ingredients
1 cup all-purpose flour
1 cup polenta
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
Directions
Step 1
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.
Step 2
2
Scrape batter into a buttered 8-inch square pan and spread level.
Step 3
3
Bake in a 400° 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.
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