100gm softened butter
1/4 cup sugar
1 tsp baking soda
2 cup cornmeal / polenta
2 cup all purpose flour
1 tsp salt
1.Preheat oven at 180c. Grease a shallow 8 or 9 inch pan
2.Melt butter in microwave for 30 secs. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake for 30 to 40 minutes, depending on your preference how hot your oven gets. I left mine in for 40 minutes because I like the golden crust. Poke with a skewer and see if it comes out clean. Leave it to cool for a few minutes before cutting into squares.
I have used this recipe a few times and I love how easy and tasty it turns out to be. I have used fairly fine grounded cornmeal/ polenta but on the few occasions I have used coarse cornmeal/ polenta and it works fine. I like both. The coarseness gives it more bite and the finer version is very smooth and moist.
This recipe will easily yield 4 generous portions. You can cut the cornbread in small squares and heat up in the microwave the next day or lightly grill on a sandwich press and it will be great.