- Calories 251
- Caloriesfromfat 27%
- Protein 6.4g
- Fat 7.4g
- Satfat 4.1g
- Carbohydrate 39g
- Fiber 3.5g
- Sodium 431mg
- Cholesterol 64mg
Polenta Cornbread
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.
petallamb's Review
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!!!
emagin's Review