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Polenta is just coarsely ground cornmeal. You can use it to make creamy polenta as a side dish for roast chicken or sauteed kale and mushrooms. Or you can also use polenta to make delicious Rosemary Cornbread.
I like cornbread with regular cornmeal but I like how the polenta gives the cornbread a nicer texture than the regular cornmeal.
Main ingredients in the Polenta Cornbread
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Polenta
The polenta gives the cornbread great texture and flavor
Dried rosemary
I randomly decided to put dried rosemary in the cornbread, and I don’t make it without it anymore! 1 - 1 ½ teaspoon of dried rosemary in the cornbread batter is not too much to overpower the cornbread but just enough to add more flavor. Give it a try if you haven't!
Buttermilk
The buttermilk is a must! I made this recipe many times and the times when I didn’t use buttermilk, the cornbread fell apart.
I don’t buy buttermilk at the store, I just take the amount of the milk needed for the recipe and add 1 tablespoon of lemon juice to it and let it sit for about 5 minutes. The milk will start to look a little lumpy and when it's ready.
Dash of sugar
A dash of sweetness is a perfect accompaniment to the rest of the ingredients.
Oil
You can replace the stick of butter in the recipe with ½ cup of olive oil. I like the taste the olive oil gives to the cornbread, it just depends on what I eat the cornbread with!
What to serve Polenta cornbread with?
I love serving this cornbread with Homemade Chili or some sort of bean soup!
How to make Polenta cornbread
Start by preheating the oven to 400F degrees.
Add vegetable oil or homemade ghee to a 9.5-inch circle glass pan or line with parchment paper and set aside.
Mix together the dry ingredients - dried polenta or regular cornmeal and flour, baking powder, salt, sugar, and dried rosemary.
In another bowl, mix together the wet ingredients - buttermilk, eggs, and oil.
Add the wet ingredients to the dry ingredients and mix until combined.
The mixture should be a thick batter, but if it's too thick, add a couple more tablespoons of milk.
Pour cornbread batter into a prepared pan and bake for 25 - 30 minutes until cornbread is light golden brown and a toothpick comes out clean.
Serve with butter and/or as a side to Homemade Chili or soup. Enjoy!
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Polenta Cornbread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Side Dish
Description
Polenta is just coarsely ground cornmeal. You can use it to make creamy polenta as a side dish for roast chicken or sauteed kale and mushrooms. Or you can also use polenta to make delicious Rosemary Cornbread.
Ingredients
- 1 cup dried polenta (or cornmeal)
- 1 cup All-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 - 1 ½ teaspoon dried rosemary
- 1 ¼ cup Buttermilk
- 2 eggs
- 1 stick butter, melted (or ½ cup of olive oil)
Instructions
- Preheat oven to 400F degrees
- Combine all the dry ingredients together. Polenta, flour, sugar, baking powder, salt, and rosemary.
- If making homemade buttermilk: combine milk with either 1 tablespoon of lemon juice or white vinegar and let it sit for five minutes.
- In a sparate bowl, combine buttermilk, eggs, and melted butter.
- Add wet ingredients to flour mixture and stir to combine.
- Pour into a prepared greased baking dish.
- Bake for 25 - 30 minutes, or until golden brown on the side and on the top and when a toothpick inserted in the middle comes out clean. Enjoy!
Keywords: cornbread, Homemade, Homemade cornbread, polenta cornbread
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