Wild Hare Savory or Sweet Cornbread

Yields 9 servings

NOTES: For bread that is sweeter and more tender, use the largest measure of sugar.

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 pound) cooled, melted butter or margarine

In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.

Scrape batter into a buttered 8-inch square pan and spread smooth.

Bake in a 400 degree F oven until bread springs back when lightly pressed in the center and begins to pull from pan sides, about 25 minutes (20 minutes in a convection oven).

Cut bread into squares. Lift from pan with a slender spatula. Serve hot or cool.

Vary-the-Cornbread
Follow directions for Savory or Sweet Cornbread, but instead of yellow cornmeal, use 1 cup polenta, dehydrated masa flour (corn tortilla flour), or stone-ground cornmeal.

Double Red Cornbread
Follow directions for Savory or Sweet Cornbread adding 1 tablespoon hot or sweet Hungarian paprika or regular paprika to flour mixture. To egg mixture, add 3/4 cup chopped canned roasted red peppers. Increase baking time to 30 minutes (25 minutes in a convection oven).

Basil-Parmesan Cornbread
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 (8 1/2 ounce) can cream-style corn, 1/4 cup chopped fresh basil, and 1/2 cup grated parmesan cheese. Increase baking time to 30 minutes (25 minutes in a convection oven).

Curry Cornbread
Follow directions for Savory or Sweet Cornbread adding 1 1/2 tablespoons curry powder to flour mixture.

Southwest Cornbread
Follow directions for Savory or Sweet Cornbread. To egg mixture, add 1 (4 ounce) can chopped green chiles and 3/4 cup (3 ounces) coarsely shredded jack cheese. Combine 1 tablespoon each sugar and chili powder; sprinkle over batter in pan.

Habanero Surprise Muffins
Follow directions for Savory or Sweet Cornbread, completing step 1. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoon habanero or jalapeno jelly (1/2 cup total). Fill cups equally with remaining batter. Bake in a 400 degree oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes.

Makes 12.

Recipe by Joey Altman, chef, Wild Hare Restaurant, Menlo Park, California