SAVORY OR SWEET CORNBREAD

1 cup all-purpose flour
1 cup yellow cornmeal
2 tbs. or 1/3 cup sugar*
2 1/2 tsp. baking powder
3/4 tsp. salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled, melted butter or margarine

In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.

In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened. Scrape batter into a buttered 8-inch square pan and spread smooth.

Bake in a 400-degree oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).

Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

*For bread that is sweeter and more tender, use the largest measure of sugar.

VARIATIONS:

VARY-THE-CORN BREAD:
Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal.

DOUBLE RED CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 tbs. hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven).

BASIL-PARMESAN CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (8 1/2 oz.) cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven).

CURRY CORNBREAD:
Follow directions for Savory or Sweet Cornbread adding 1 1/2 tbs. curry powder to flour mixture.

SOUTHWEST CORNBREAD:
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 can (4 oz.) chopped green chilies and 3/4 cup (3 oz.) coarsely shredded jack cheese. Combine 1 tbs. each sugar and chili powder; sprinkle over batter in pan.

HABANERO SURPRISE MUFFINS:
Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 tsp. habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Makes 12

Makes: 9 servings
From: Joey Altman, chef Wild Hare Restaurant, Menlo Park, CA, USA
Source: Sunset magazine