Polenta Cornbread

Recipe

Polenta Cornbread

MAKES 9 servings or 2 qts. 1?2-in. cubes
TIME About 45 minutes
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 tbsp. sugar
2 1?2 tsp. baking powder
3?4 tsp. 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-in. 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.

PER SERVING 251 cal., 27% (67 cal.) from fat; 6.4 g protein; 7.4 g fat (4.1 g sat.); 39 g carbo (3.5 g fiber); 431 mg sodium; 64 mg chol.

Serve with Peterson Zero Manipulation Red Blend 2007 (Mendocino)

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