BORDERLAND CORN BREAD

This recipe comes from my Courier-Journal Kentucky Cookbook, with a few changes. I substituted buttermilk for regular milk.  Since cornmeal is not on the shelves of French supermarkets, I used polenta.  It’s especially good eaten straight from the oven with butter.  If served later, reheat. southern-cornbread-2-17-11

1 1/3 cups flour

2/3 cup cornmeal or polenta

4 teaspoons baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/3 cup maple syrup

1/4 cup melted butter, margarine, or bacon drippings

2 beaten eggs

Sift flour, meal or polenta, baking powder and salt together. Combine milk, maple syrup, melted butter or what have you, and eggs together. Add wet ingredients to dry. Mix until smooth but no longer.  Pour into well-greased 9-inch square or round pan. Bake 25 to 30 minutes in moderately hot oven, about 375 degrees F. Cut into squares or wedges and serve hot with plenty of butter.

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