Polenta Cornbread

I’m currently going through a polenta phase. I started making it in the rice cooker (I’ll share soon) for breakfast on weekends and a few times during the week. Polenta is one of my favorite pantry staples because it is a vehicle for sauce and toppings and I like both of those things.

 Hello, comfort food.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

I’ve been trying to add cornbread into our meal prep rotation because Casey loves cornbread and I like having something on the counter to offer unexpected guests or family. It’s a great way to round out my Turkey White Bean Chili, or any chili for that matter. The problem is, I’ve been having a hard time finding a cornbread recipe that I like. On one of my many cornbread attempts, I ran out of fine cornmeal and used the polenta I had in the pantry.  And here we are! I landed on a recipe for cornbread that I actually love! Most of them being bland, boring, dry or crumbly for my taste. This one definitely is the oppoosite of that. 

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

As a person who likes texture in my bread (see the ultimate veggie sandwich and/or hippy banana bread), the polenta REALLY does it for me. There’s a nice sweetness with the sugar, a hint of tang with the buttermilk. It’s not mushy or crumbly. It’s light, with a bit of texture and a nice crispy edge. No real need to be drowned in butter like all the recipes I tried before (although that didn’t stop me from doing so!). This one has all the flavor I look for in a cornbread.

Welcome to my meal prep arsenal, Polenta Cornbread! Glad to have you. You’ll fit in nicely here and I think I might put blueberries in you next time. Just for fun!

Ingredients are gathered.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

All the wet ingredients mixed.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

 

Dry meets wet.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

Hey, batter batter!

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

Baked in a prepared pan.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

First slice.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

Inspection.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

All of a sudden one square turns into two…

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

And then you’re getting the honey out of the cabinet.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

Drizzle fest.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

I know who is gonna be happy for breakfast.

Polenta Cornbread is a meal prep staple! Great for breakfasts and snacks throughout the week, Recipe on Shutterbean.com!

Spoiler alert: YOU

 

Polenta Cornbread

makes about 10 servings

  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 cup polenta
  • 1 cup all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt

 

Preheat oven to 400F.  Grease bottom of a 9×9 pan with butter or cooking spray. In a large bowl, beat buttermilk, butter, and eggs with a wire whisk.

Stir in remaining ingredients just until flour is moistened (batter will have lumps). Pour batter into prepared pan and bake 20-25 minutes or until golden brown and toothpick inserted in the center comes out clean. Serve warm.

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  • Ashley

    What kind of polenta do you use? I had always thought cornmeal and “polenta” were interchangeable. But I’d love to here what brand you use so I can get the same results!

    • Tracy

      Good question! My favorite is golden pheasant! It’s not quick cooking polenta.

    • Lauren K.

      Yes, as a Southerner, this post makes me laugh. Polenta is a dish, not an ingredient, the ingredient is… coarse ground corn meal. So what we make cornbread out of.

      Regardless, I’m glad you’ve found a normal cornbread recipe you like!

      • Ashley

        @Lauren, I did some googling after I read this post. And apparently, even though bagged “polenta” is just corn meal, it typically refers to a specific strain of corn meal that originated in Italy. Who knows if it actually makes a difference in the taste/structure/texture of this cornbread, but I’m willing to give the recipe (and Tracy!) the benefit of the doubt.

  • Jean

    Been on a similar quest for the cornbread that checks off all the boxes. You’ve definitely enticed me with this one! Always loved this spatterware pan.

  • Jen

    I will need to try this soon!

  • Selina

    I use the medium cornmeal by Bobs Redmill for my cornbread, which is pretty close to your recipe. It’s so good! It has a lot of flavor and variety in texture. If you like the extra tooth that the polenta gives, I highly suggest this next time to compare!

  • Jamie

    you could also use masa harina! i kind of use these corn products interchangeably whenever I need to make cornbread. I also sometimes make my cornbread into corncakes!

  • Joan

    Look at that cornbread with the honey dripping down!!!! Not being corny (see what I did there? Sorry not sorry), my mouth actually watered when I saw that stack. I read all the comments about cornmeal vs. polenta. Looks like your polenta is really finely ground. I’m gonna make this with the coarser yellow cornmeal in my pantry and see just how much happiness happens.

  • Ron Granich

    I wonder if you could include the ingredients using the metric system since it’s more accurate

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