Cornbread with Polenta Recipe

This Cornbread with Polenta combines the coarse texture of polenta with the sweet, crumbly goodness of cornbread. It’s a fantastic variation of the traditional recipe, offering an upgraded texture and a deeper flavor profile. The polenta adds a delightful crunch, while the cornbread retains its signature moistness. Whether you're serving it with a savory meal or enjoying it as a snack, this dish is sure to become a family favorite.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12

Course: Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup cornmeal
1 cup polenta
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup unsalted butter melted
2 large eggs
1 cup milk or buttermilk for extra flavor
1/2 cup sugar optional, for sweetness
1/2 teaspoon salt
Cheese herbs, or spices (optional)

Equipment

1 Large mixing bowl
1 Whisk
1 Baking Dish (9x9 inches or similar)
1 Wooden spoon or spatula
1 Measuring Cup and Spoons
1 Oven

Method

Preheat the Oven: Set your oven to 400°F (200°C). Grease your baking dish or line it with parchment paper for easy cleanup.
Mix Dry Ingredients: In a large bowl, combine the cornmeal, polenta, flour, baking powder, and salt. Stir until the mixture is evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, melted butter, milk (or buttermilk), and sugar (if using). Mix until fully incorporated.
Combine Wet and Dry: Slowly pour the wet ingredients into the dry mixture, stirring just until combined. Be careful not to overmix, as this could make the cornbread dense.
Bake: Pour the batter into your prepared baking dish. Spread it evenly with a spatula and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly before serving. Enjoy warm with butter, honey, or your favorite topping.

Notes

Texture Variations: Polenta adds a unique, slightly gritty texture to the cornbread. For a smoother consistency, you can adjust the ratio of polenta to cornmeal.
Sweet or Savory: If you prefer a sweeter cornbread, feel free to increase the sugar amount. For a savory version, consider adding cheese, garlic, or fresh herbs.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 3 days. It also freezes well—wrap it tightly in plastic wrap and foil for up to 3 months.
Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.