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Vary-the-Corn Bread

Yield Makes 9 servings
Notes: For bread that is sweeter and more tender, use the largest measure of sugar. Purchase stone-ground cornmeal, which includes the germ (for nuttier flavor), at health food stores, or order from Giusto's Specialty Foods, (650) 873-6566; a 2-pound bag costs $1.44 plus shipping.


  • 1 cup all-purpose flour
  • 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal
  • 2 tablespoons or 1/3 cup 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

Nutrition 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

How to Make It

  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 liquids into flour mixture and stir just until evenly moistened.

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

  3. Bake in a 400° oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).

  4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.