Polenta Cornbread

This recipe is adapted from Eat, little bird: https://eatlittlebird.com/cornbread-recipe/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt 2 Tbsp butter and set aside to cool

Step 2

Heat the oven to 400° and lightly grease a 6 cup muffin pan with butter or cooking spray. You may double the recipe for a 12 cup, a 10 inch cast iron pan, 9 inch round cake pan or 8 inch square cake pan.

Step 3

Combine polenta, flour, sugar, salt and baking powder. Mix well.

Step 4

Beat one egg (if doubling the recipe, do not double the egg, you will still use only one). Pour in melted butter and milk. Mix well.

Step 5

Add the wet ingredients to the dry ingredients and mix. Make sure all ingredients are wetted but do not over mix. Divide evenly in muffin cups.

Step 6

Bake for 15 to 20 minutes until top becomes golden. (25 for a pan or skillet.) Let cool for 5 to 10 minutes for crispiest cornbread.