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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature. Ingredients:
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 |
Directions:
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.
2. Scrape batter into a buttered 8-inch square pan and spread level.
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.
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