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Vary-the-Corn Bread

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.

Sunset MARCH 1999

  • Yield: Makes 9 servings

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.

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
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Vary-the-Corn Bread recipe

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