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Polenta Bread

Here 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
    cup granulated sugar
    6 large eggs or equivalent egg substitute
    1 teaspoon vanilla extract
    1 cups all-purpose flour
    cup coarsely ground yellow cornmeal
    2 teaspoons baking powder
    teaspoon salt

1.  Preheat the oven to 350.

2.  In a large bowl, use a mixer to cream butter and sugar until  
     light and fluffy. Beat in eggs, one at a time, then add vanilla.

3.  In a medium bowl, stir the flour, yellow cornmeal, baking        
     powder and salt, then beat into the creamed mixture.

4.  Pour the batter into a 13 x 9 x 2-inch greased and floured
     baking dish. Bake in preheated oven for 30 minutes. 
     Turn out onto breadboard and cut into square serving pieces.

     Makes 8 servings



 

Seasoned with Love
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