is a sweeter version of classic corn bread, also called Johnny
Cake which was the precursor of the pancake and dates back to
the early 1700s. Originally it was a flat griddlecake made from
cornmeal, salt and milk. Here, it is sweetened and polenta is
used to give it a crunchy texture. Polenta is the staple of
Northern Italy and is made from coarse yellow cornmeal. Half a
cup of honey may be substituted for the sugar. This is delicious
served with butter and honey.
1 cup butter, softened
the oven to 350°.
large eggs or equivalent egg substitute
teaspoon vanilla extract
cups all-purpose flour
coarsely ground yellow cornmeal
teaspoons baking powder
2. In a large bowl,
use a mixer to cream butter and sugar until
and fluffy. Beat in eggs, one at a time, then add vanilla.
3. In a medium
bowl, stir the flour, yellow cornmeal, baking
and salt, then beat into the creamed mixture.
4. Pour the batter
into a 13 x 9 x 2-inch greased and floured
dish. Bake in preheated oven for 30 minutes.
Turn out onto breadboard
and cut into square serving pieces.
Makes 8 servings