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.

How to Make It

Step 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.

Step 2

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

Step 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.

Ratings & Reviews

emagin's Review

petallamb
February 12, 2012
The taste was very good, but the texture was too dense.

petallamb's Review

emagin
January 09, 2009
this is a great recipe and makes a softer cornbread. I found it required 35 min to bake. My polenta was pre-made from a store and was rather firm so I mixed it with the buttermilk in the food processor. Very tasty!!!