Best Homemade Polenta Cornbread
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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
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.
Find it online: https://cangurocriollo.com/best-homemade-polenta-cornbread/