Yields 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.

How to Make It

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 liquids into flour mixture and stir just until evenly moistened.

Step 2
2

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

Step 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).

Step 4
4

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

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

Directions

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 liquids into flour mixture and stir just until evenly moistened.

Step 2
2

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

Step 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).

Step 4
4

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

Vary-the-Corn Bread

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