CORNBREAD MADE WITH POLENTA RECIPES

POLENTA CORNBREAD RECIPE | MYRECIPES

Polenta Cornbread Recipe | MyRecipes image

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

Provided by MyRecipes

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

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 cup polenta
2 tablespoons sugar
2?½ teaspoons baking powder
¾ teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine

Steps:

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

Nutrition Facts : Calories 251 calories, CarbohydrateContent 39 g, CholesterolContent 64 mg, FatContent 7.4 g, FiberContent 3.5 g, ProteinContent 6.4 g, SaturatedFatContent 4.1 g, SodiumContent 431 mg

TUSCAN STYLE CORNBREAD (POLENTA BREAD) RECIPE - FOOD.COM

Tuscan Style Cornbread (Polenta Bread) Recipe - Food.com image

An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups cornmeal
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1 3/4 cups half-and-half or 1 3/4 cups light cream
2 eggs, lightly beaten
3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
1 tablespoon shallot, chopped
1 tablespoon fresh rosemary, chopped
butter, softened (optional)

Steps:

Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
Cut into wedges and serve with softened butter.

Nutrition Facts : Calories 252.3, FatContent 10, SaturatedFatContent 3.9, CholesterolContent 58, SodiumContent 701, CarbohydrateContent 36.2, FiberContent 4.3, SugarContent 11.4, ProteinContent 7.9

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