On our last dinner in Boston we decided to have go to an american restaurant at Faneuil Hall. We didn’t have anything in mind where to go. We just strolled along the street near our last hotel and (luckily) we ended up here. We finally chose the restaurant called Durgin Park and were happy with the food. First, we were served this cornbread with butter (in Switzerland or in any other restaurants in US too, they usually serve bread and butter). That was the first cornbread I have ever had and I liked it. Only that it broke down easily (probably that’s the way it should be).

Anyway… today, I baked myself my delicious cornbread. Got the recipe from this link. There are many recipes on the web, but I decided to try the sweet one. Unfortunately, I didn’t have cornmeal. I thought I did. But then when I looked for it, I could only find Cornflour, which I shouldn’t use because it would make my cornbread like a brick. So, I was wondering how to find cornmeal here in Switzerland (at that moment I already beat the eggs with butter and buttermilk). I didn’t even know how they call it here. Thanks to Mr. Google, I found an article which says that I can replace it with polenta. Some said that it would be not good, because it would make different texture to the cornbread. But I had no other choice. So, I ran quickly to grocery shop nearby and got fine grounded polenta for my first cornbread.


And voila! Here it is! It tastes great, very buttery! Yes, the texture is different, but I find it even better, because it doesn’t break down easily. Here is the recipe I want to share with you…


1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt


1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.



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