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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
¾ cup
granulated sugar
6
large eggs or equivalent egg substitute
1
teaspoon vanilla extract
1 ¼
cups all-purpose flour
¾ cup
coarsely ground yellow cornmeal
2
teaspoons baking powder
½
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
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