Polenta Cornbread made with Creamed Corn
- Yield:10 servings
- Time:1 hr, 40 mins show details
Found a can of creamed corn in the back of your cabinet? Make this!
Ingredients
- 1.2 cupsplain polenta*
- 1can creamed-style corn
- 1 cupall-purpose flour
- 1 tablespoonbaking powder
- 1 teaspoonkosher salt
- 2eggs, lightly beaten
- 1 tablespoonhoney
- 2 tablespoonsmilk
- ½ cupunsalted butter, melted
Equipment
- Cast iron skillet, 8x8 baking pan is also fine
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Preparation
- 5 mins
Preheat oven to 425°F. Grease a 10" cast iron skillet or medium baking dish.
- 1 hr
In a small bowl, combine the polenta and creamed corn. Let soak for at least an hour.
- 15 mins
In a large mixing bowl combine flour, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and honey. Add eggs to soaked polenta, then add to the dry ingredients and stir until just incorporated.
- 20 mins
Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 17 to 21 minutes. (I like to pull it out on the early side so that it doesn't overcook or dry out.) Remove from the oven and cool completely. Serve with extra butter and hot soup.
Notes
Can use up to 3 tablespoons honey if you like sweeter cornbread.
*If you use cornmeal instead of polenta, skip soaking step.
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