20 May Best Homemade Polenta Cornbread
Next time you are craving cornbread but want an easy and quick recipe, you must try this homemade polenta cornbread recipe. The cornbread will pair perfectly with the sticky pork ribs or chilli BBQ chicken tights. The combo between the sweetness and the hot is insuperable. You will love it because it will help you if you are in a rush a want a good side dish for a BBQ or stew.
You don’t have to start from raw corn as always; you utilize the yellow cornmeal or polenta for the batter and add some canned corn kernels to achieve a great texture.
You will need a few ingredients for this sweet cornbread, except for the polenta and corn kernels. All the other ingredients are pantry staples…well, in my case, the corn kernels are too because we love it in our house.
Ingredients:
- all purpose flour
- yellow cornmeal or polenta
- baking powder
- salt
- large eggs
- evaporated milk
- melted butter
- sugar
- canned corn kernels
- halloumi cheese or cheddar cheese
- sugar for sprinkle
The process for this homemade cornbread is pretty simple. First, you have to put in a large bowl all the dry ingredients: all-purpose flour, polenta, baking powder, salt and sugar.
In a separate bowl, you will beat the eggs a little to break the egg yolks and add the other wet ingredients: butter and milk, to the eggs. Mix well with a hand mixer or electric mixer. Mix flour with the wet ingredients. Finally, you will need to add the corn kernels to the cornmeal batter.
Meanwhile, preheat the oven to 190°C or 375°F and prepare a square baking dish with parchment paper or grease the pan.
Pour half of the batter into the prepared pan and spread pieces of cheddar cheese or halloumi. Pour the rest of the cornbread batter and sprinkle with sugar if you like. My personal preference is to have this extra crunch of sugar topping. Bake for 35-45 minutes or until a cake tester comes out clean.
Let it cool and pair it with your favourite meat. As you can see you don’t need much for this easy cornbread recipe.
Frequently Asked Questions:
Yes, you can use the same cornmeal batter and put it over greased or linen muffin tin but cook for 20-25 minutes or until a toothpick comes out clean. It is a great option if you want to achieve a quicker result.
Yes, you can use sour cream, cream or greek yoghurt to replace the evaporated milk in the recipe.
Yes, you can, but the flavour will change a little remind yourself to pack the brown sugar into the 1/2cup measure to ensure it will be the same amount of sugar in the recipe.
You have to save it in an airtight container, and it will last for 3 days. To achieve the best result, you can heat it for 30 seconds in the microwave before eating.
Yes, you can cook the cornbread in a hot skillet preheated in the oven or in the BBQ and bake it the same way, maybe test 5 minutes early to check if it is already done.
Best Homemade Polenta Cornbread
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Description
This Homemade Polenta Cornbread is a great recipe because you will need little time for preparation and waiting for the baking to be done. The great thing is that almost all the ingredients will already be in your pantry, so that It could be a side dish’s best recipe.
Ingredients
- 1 cup of all-purpose flour
- 1 cup of yellow cornmeal or polenta
- 1 teaspoon baking powder
- 1/4 tsp salt
- 2 large eggs
- 1 cup of evaporated milk
- 1/4 cup of melted butter
- 1/2 cup of sugar
- 1 cup of canned corn kernels
- halloumi cheese or cheddar cheese
- sugar for sprinkle
Instructions
- Preheat the oven to 190°C or 375°C and grease a square pan o prepared with parchment paper.
- Sift the dry ingredients: flour, salt, and baking powder and put them in a large bowl. Add the polenta and sugar, and set them aside.
- Mix the wet ingredients: eggs, milk, and melted butter in a separate bowl. Pour the liquids into the flour mixture and mix them with a hand mixer. Finally, drain the canned corn kernels, add the kernels to the mix, and stir the batter well.
- Pour half the mixture into the prepared pan, put a layer of cheese, and cover the rest of the batter. Sprinkle with extra sugar over the top to have a little crunch.
- Bake the polenta cornbread for 35-40 minutes or until a cake tester, comes out clean. Let it cool for 10 minutes and serve with your favourite meat. I’ll hope you enjoy the best cornbread recipe.
Notes
- You can cook corn muffins instead of a cake. Use muffin tins with liners and bake them for 20-25 minutes.
- This is not a dry cornbread because you have the corn kernels inside and the cheese in the middle.
- You can substitute the evaporated milk with sour cream or cream.
Keywords: cornbread with polenta, quick cornbread, best polenta cornbread, side dish
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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