This cornbread has lovely red flecks in it from the Bloody Butcher polenta. If you don't have that polenta, use any color ground corn to equally delicious results.
Ingredients
1 egg
1 cup buttermilk
1 stick and 1 tbsp butter
1 cup bloody butcher polenta
1 cup Granor pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup brown sugar
Method
Heat oven to 400F and grease a 9x9 inch baking dish
Melt the butter over medium heat
Combine all the dry ingredients and then add the melted butter, egg, and buttermilk and stir into an even batter
Pour batter into the prepared baking dish and bake until golden brown and cooked through, about 20 minutes