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Polenta Cornbread

Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.

 1 cup all-purpose flour
 1 cup polenta
 2 tablespoons 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
Step 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 into flour mixture. Stir batter until evenly moistened.

Step 2
2

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

Step 3
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.

Nutrition Facts
Amount Per Serving
Calories 251Calories from Fat 27
% Daily Value *
Total Fat 7.4g12%

Saturated Fat 4.1g21%
Cholesterol 64mg22%
Sodium 431mg18%
Total Carbohydrate 39g13%

Dietary Fiber 3.5g15%
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.