Polenta Cornbread

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

Yield:

Makes 9 servings or 2 quarts 1/2-inch cubes

Recipe from

Nutritional Information

Calories 251
Caloriesfromfat 27 %
Protein 6.4 g
Fat 7.4 g
Satfat 4.1 g
Carbohydrate 39 g
Fiber 3.5 g
Sodium 431 mg
Cholesterol 64 mg

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

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° 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.

Note:

November 2000