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

How to Make It

Step 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

Scrape batter into a buttered 8-inch square pan and spread level.

Step 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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