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Polenta Cornbread

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

Sunset NOVEMBER 2000

  • Yield: Makes 9 servings or 2 quarts 1/2-inch cubes

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. 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.

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
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Polenta Cornbread recipe

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