Pane di mais

Isabella made this delicious corn bread for our driving and train trips this weekend before we left. We adapted a recipe from epicurious:

1 c white flour
1 c polenta
1 T baking powder (we used baking ammonia because that’s all we had… but I think it might have been too much)
4 T butter 3 small eggs
2 T honey
2 T demerara sugar
1 T vanilla sugar

Mix the flour, polenta and baking powder; soften the butter and beat until creamy, beat in the eggs and honey. Stir in the flour mixture. Add sugars and amaretto to taste. Bake about 25 min at 170 C.


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