Vary-the-Corn Bread

recipe
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.

Yield:

Makes 9 servings

Recipe from

Sunset

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, 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

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 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.

March 1999
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