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Polenta Cornbread

by B loves B


Polenta is simply a coarser grind in comparison to traditional cornmeal, and gives this cornbread an extra special texture. If you’re looking for a softer texture or you only have cornmeal on hand, you can easily swap that in, but I personally love the texture that this had.  For this recipe, I used Wild Hive stone ground polenta. 



  • 1 cup all purpose flour

  • 1 cup polenta (or cornmeal)

  • 1/3 cup brown sugar (turbinado or regular sugar will also work fine)

  • 2 tablespoons honey

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt (or 1/2 if using salted butter)

  • 2 eggs

  • 1 cup milk

  • 8 tablespoons melted butter

Step 1: Combine and fold

In a large bowl, whisk the dry ingredients (flour, polenta, sugar, baking powder, baking soda, and salt) together and fold in the wet ingredients (eggs, milk, honey, and butter). 


Step 2: Bake


Pour batter into loaf pan and bake for 30-35 minutes at 400 degrees Fahrenheit. 


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“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard

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