Corn Bread

This is my tried-and-true corn bread recipe, the one I've used for the past decade. Over the past six months, though, I've been testing cornbread recipes from other books, and so I thought it would be interesting to revisit this one.

This recipe differs from some by having a larger amount of baking powder, and slightly more flour than cornmeal. I prepared it using polenta (coarse corn meal) instead of regular grind, and olive oil in place of melted butter.

The result was very delicious. However, it is a bit sweet, and perhaps my tastes now favor a more savory bread.