Vary-The-Corn Bread

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.

2. 2

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

3. 3

   Bake in a 400u00b0 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.