Polenta Cornbread

Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.

This recipe goes with Cornbread-Chestnut Dressing

Yield: Makes 9 servings or 2 quarts 1/2-inch cubes
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 27%
  • Protein: 6.4g
  • Fat: 7.4g
  • Saturated fat: 4.1g
  • Carbohydrate: 39g
  • Fiber: 3.5g
  • Sodium: 431mg
  • Cholesterol: 64mg

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

Preparation

  1. 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. 2. Scrape batter into a buttered 8-inch square pan and spread level.
  3. 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.
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