ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Polenta Cornbread

Yield Makes 9 servings or 2 quarts 1/2-inch cubes
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup polenta
  • 2 tablespoons 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

Nutrition Information

  • calories 251
  • caloriesfromfat 27 %
  • protein 6.4 g
  • fat 7.4 g
  • satfat 4.1 g
  • carbohydrate 39 g
  • fiber 3.5 g
  • sodium 431 mg
  • cholesterol 64 mg

How to Make It

  1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.

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

  3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.