By admin 
I’m at present going by means of a polenta half. I began making it contained in the rice cooker (I’ll share quickly) for breakfast on weekends and some circumstances all by means of the week. Polenta is one amongst my favourite pantry staples due to it’s a car for sauce and toppings and I like each of these factors.
Hey, consolation meals.
I’ve been making an attempt so as in order so as to add cornbread into our meal prep rotation due to Casey loves cornbread and I like having one issue on the counter to offer sudden friends or household. It’s an effective way to spherical out my Turkey White Bean Chili, or any chili for that matter. The issue is, I’ve been having a difficult time discovering a cornbread recipe that I like. On one amongst my many cornbread makes an strive, I ran out of fine cornmeal and used the polenta I had contained in the pantry. And correct proper right here we’re! I landed on a recipe for cornbread that I really love! Most of them being bland, boring, dry or crumbly for my sort. This one positively is the oppoosite of that.
As an individual who likes texture in my bread (see the ultimate phrase veggie sandwich and/or hippy banana bread), the polenta REALLY does it for me. There’s a pleasant sweetness with the sugar, a contact of tang with the buttermilk. It’s not mushy or crumbly. It’s gentle, with just a bit little little bit of texture and a pleasant crispy edge. No exact must be drowned in butter like all of the recipes I attempted ahead of (though that didn’t cease me from doing so!). This one has the entire flavour I look for in a cornbread.
Welcome to my meal prep arsenal, Polenta Cornbread! Glad to have you ever ever ever. You’ll slot in accurately correct proper right here and I contemplate I’d put blueberries in you subsequent time. Only for pleasing!
Substances are gathered.
The complete moist elements blended.
Dry meets moist.
Hey, batter batter!
Baked in a ready pan.
First slice.
Inspection.
Swiftly one sq. turns into two…
And then you definitely definately positively’re getting the honey out of the cupboard.
Drizzle fest.
I do know who’s gonna be glad for breakfast.
Spoiler alert: YOU
Polenta Cornbread
makes about 10 servings
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 massive eggs
- 1 cup polenta
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Preheat oven to 400F. Grease backside of a 9×9 pan with butter or cooking spray. In an enormous bowl, beat buttermilk, butter, and eggs with a wire whisk.
Stir in remaining elements merely till flour is moistened (batter might have lumps). Pour batter into ready pan and bake 20-25 minutes or till golden brown and toothpick inserted inside the middle comes out clear. Serve heat.
