Vary-The-Corn Bread

By Sunset
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1 cup all-purpose flour

1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal

2 tablespoons or 1/3 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

2 large eggs

1 cup buttermilk

About 1/4 cup (1/8 lb.) cooled melted butter or margarine

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