Vary-The-Corn Bread

• 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

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 400u0b0 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.

flour, polenta, sugar, baking powder, salt, eggs, buttermilk, butter

Taken from www.myrecipes.com/recipe/vary-the-corn-bread (may not work)