Moscow-Pullman Daily News Blogs

I know you’ve been waiting in breathless anticipation for my take on the Mexican layered polenta I mentioned Monday. Well - it was pretty good. I followed the recipe unusually closely for me, only adding a layer of leftover brown rice and using chopped peppers in place of salsa. Topped with a little salsa and sour cream, it made for a tasty, easy, quick meal I made using only staples from my pantry and fridge.

But what would I do with it, were I to do it again? Definitely add a meat layer, probably seasoned ground beef browned with a chopped onion and the peppers. And I’d grind more salt and pepper into the polenta as it cooked - it came out a little bland. All in all, though, something I’ll definitely make again when I want to have leftovers for the next week’s lunches.

And, without further ado, the recipe for Patty Lester’s famous cornbread:

Ingredients:

1 c. melted butter
4 eggs
1 1/3 c. sugar
2 c. buttermilk
2 3/4 c. flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/4 c. yellow cornmeal

Directions:

Preheat oven to 350 and grease the bottom of a 9×13 loaf pan. (I’ve been using a 9×9 lately for a thicker loaf - take your pick, just keep an eye on it) Cream butter, eggs and sugar. Add buttermilk and mix. Mix dry and add to rest; mix until moist. Cook for 30-35 minutes, until a toothpick inserted in the center comes out clean, or at least not gloppy.

That’s it!