POLENTA CORNBREAD RECIPE | MYRECIPES
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
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
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
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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POLENTA CORNBREAD - BIGOVEN
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From bigoven.com
Reviews 4
Total Time 30 minutes
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From bigoven.com
Reviews 4
Total Time 30 minutes
Cuisine American
Calories 2901 calories per serving
- "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. "
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From m.cookeatshare.com
Reviews 1
Calories 198 per serving
Reviews 1
Calories 198 per serving
- In a bowl, mix flour, polenta, sugar, baking pwdr, and salt. In another bowl, beat Large eggs to blend with buttermilk and 1/4 c. butter; pour into flour mix. Stir batter till proportionately moistened. Scrape batter into a buttered 8-inch square pan and spread level. Bake in a 400 degrees oven till cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 min. Use warm or possibly cold. This recipe yields 9 servings or possibly 2 qts 1/2-inch cubes. Comments: You can bake the cornbread 1 day before making the dressing; cold, wrap airtight, and store at room temperature.
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This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Lunch, Side dish, Supper
Cuisine British
Calories 198 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Lunch, Side dish, Supper
Cuisine British
Calories 198 calories per serving
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