Polenta Cornbread Food
QUICK CHILLI CORNBREAD
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Provided by Lesley Waters
Categories Dinner, Lunch, Side dish, Supper
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Generously butter a 25cm x 16cm baking tin or shallow roasting tray. Combine the semolina or polenta, flour and bicarbonate of soda in a large bowl and season. In a jug, combine the egg, milk, buttermilk or yogurt and chillies.
- Pour the contents of the jug into the bowl of dry ingredients and stir lightly to combine. Do not over stir as this will cause the bread to be tough. Pour the batter into the tin and bake in the oven for 35-40 mins until firm and golden on top. Cut the warm cornbread into pieces to serve. Serve immediately or leave to cool and re-heat, wrapped in foil. Can be frozen for up to 1 month.
Nutrition Facts : Calories 198 calories, Fat 2 grams fat, SaturatedFat 0.7 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
POLENTA CORNBREAD
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.
Provided by wp
Number Of Ingredients 8
Steps:
- In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
- Scrape batter into a buttered 8-inch square pan and spread level.
- Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
Nutrition Facts : Calories 251, Carbohydrate 39, Cholesterol 64, Fat 7.4, Fiber 3.5, Protein 6.4, SaturatedFat 4.1, Sodium 431
TUSCAN STYLE CORNBREAD (POLENTA BREAD)
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
- Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
- Cut into wedges and serve with softened butter.
Nutrition Facts : Calories 252.3, Fat 10, SaturatedFat 3.9, Cholesterol 58, Sodium 701, Carbohydrate 36.2, Fiber 4.3, Sugar 11.4, Protein 7.9
CHILLI & CHEESE CORNBREAD (WITH POLENTA)
I battled to make cornbread for ages but found it impossible to find cornmeal in the UK, so I now make this version with Polenta. I'll be honest - I have absolutely no idea what the difference is between cornmeal and polenta (perhaps there is none?), but I reckon this is a really nice recipe all the same. I have no frame of reference, so I can't compare the flavours/textures of this with "proper" cornbread, but hopefully it won't disappoint! This recipe is with chilli & cheese but it's a pretty versatile dish and I've flung all sorts of ingredients into the past (savory or sweet) and it always tastes pretty good to me. My other half particularly enjoys it sweet with oodles of golden syrup!
Provided by Wendy-Bob
Categories Breads
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 200c/400f.
- Mix the polenta, flour, sugar, baking powder and salt in a bowl.
- Add the milk, eggs and butter to the dry ingredients and mix well until they become a batter.
- Core and de-seed the chilli and chop it finely. Grate the cheese and add it to the batter with the chilli.
- Grease a 7 inch baking tin (I use 1 cal spray) and pour the mixture into the tin.
- Bake for 25-30 minutes until golden.
- Yum, yum!
Nutrition Facts : Calories 729.6, Fat 34.5, SaturatedFat 20, Cholesterol 188.1, Sodium 1543.2, Carbohydrate 80.5, Fiber 4.4, Sugar 7.8, Protein 25.8
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