Ingredients:
1 cup buttermilk
1 cup flour
2/3 cup sugar
1/2 cup polenta
1/2 cup yellow cornmeal
1/3 cup canola oil
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 cup flour
2/3 cup sugar
1/2 cup polenta
1/2 cup yellow cornmeal
1/3 cup canola oil
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
Directions:
Preheat oven to 350. Spray with baking spray or grease an 8×8 inch baking dish. In a large bowl, whisk together flour, cornmeal, polenta, sugar, salt and baking powder. Stir in egg, buttermilk and canola oil until well combined. Pour batter into prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center of the pan comes out clean or with just a few dry crumbs. Cool on a wire rack.
My thoughts:
In the North, sweet cornbread reigns supreme while in the South, a more savory cornbread prevails. For this cornbread on impluse, I stirred in some polenta (coarse cornmeal) for some texture interest and I really enjoyed how it turned out.
Thanks for sharing this easy cornbread recipe — its such a wonderful comfort food!
Thank you for the cornbread recipe I hate to use a mix, it looks great can’t wait to try.
That’s interesting. We’ve got a lot of Southern folks who love Jiffy (which is already sweet) with more sugar in it. 🙂 We prefer the sweet too! These are the times we know we need to pull out the cast iron.
mmmmmm I absolutely love cornbread! I’ll be sure to try this out!