Corn Bread

It took me over a year before I figured out that I could use polenta instead of cornmeal to make cornbread. Nothing goes with veggie soup to me like cornbread!

3/4 c. ground polenta
1 c. flour
1/3 c. sugar
1 T. baking powder
3/4 t. salt
1 c. milk
1 egg, beaten
2 T. butter, melted

Combine polenta, flour, sugar, baking powder, and salt in a bowl. Mix. Add the milk, egg, and butter. Mix well and pour into a greased cast iron skillet or a greased 9x9 baking pan. Bake at 400 F for 20 minutes.