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Polenta Cornbread

Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories251
% Daily Value *
Total Fat 7.4g10%

Saturated Fat 4.1g21%
Cholesterol 64mg22%
Sodium 431mg19%
Total Carbohydrate 39g15%

Dietary Fiber 3.5g13%
Protein 6.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.