Can I cook this cornbread as cornbread muffins?

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.

Can I substitute the evaporated milk for another thing?

Yes, you can use sour cream, cream or greek yoghurt to replace the evaporated milk in the recipe.

Can I use brown sugar instead of white sugar?

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.

How many days will the cornbread last?

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.

Can I use an iron skillet instead of a baking pan? Y

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

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

Scale

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