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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
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