Cornbread made with Polenta
My daughter asked me to pick up cornbread mix yesterday. I admit to being a little besides myself... Why buy cornbread mix when you can make it yourself? I had polenta in the freezer, so why not use it?
Funny thing is, there aren't many unapologetic polenta cornbread recipes. Oh, they say it will taste a little more "rustic", more "grainy"... and I say "Sign me up! I love rustic and grainy!" I gave her this recipe off the cuff and crossed my fingers it would work out since she was taking it to a party. I was so happy to come home to her leftovers... and it was unapologetically rustic, grainy and very much my cup of tea! She reported back that it was a hit at the party with the chili served.
Ingredients:
- 1 cup milk (or buttermilk ... but who has buttermilk these days?)
- 1/4 cup melted butter
- 1/4 cup plain yogurt
- 1/4 cup water
- 1/4 cup extra virgin olive oil
- 2 large eggs
- I cup polenta
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Preheat oven to 400F. Grease bottom of a 9x9 pan with olive oil. In a large bowl, beat buttermilk, butter, yogurt, water, olive oil and eggs with a wire whisk.
Pour in the polenta and let sit for 15 minutes.
Whisk in remaining ingredients just until flour is moistened.
Pour batter into prepared pan and bake 20-25 minutes or until golden brown and toothpick inserted in the center comes out clean. Serve warm.
Stores in refrigerator a few days if tightly sealed.
10 servings.
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