Vary-the-Corn Bread

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

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 27%
  • Protein: 6.4g
  • Fat: 7.4g
  • Saturated fat: 4.1g
  • Carbohydrate: 39g
  • Fiber: 3.5g
  • Sodium: 431mg
  • Cholesterol: 64mg

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. 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. 2. Scrape batter into a buttered 8-inch square pan and spread smooth.
  3. 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. 4. Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vary-the-Corn Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy