Polenta Cornbread
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.
This Story Originally Appeared On sunset.com
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.
The taste was very good, but the texture was too dense.
Read Morethis 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!!!
Read More