I have a serious problem.
Its a sugar problem.
Every single thing I make…has sugar in it. OR if it doesn’t, I must add it. And if I feel like there isn’t enough…I will just double the sugar…shoot.
Anyways. This problem has worked its way into my cornbread. Well I guess I shouldn’t say “my cornbread”. I didn’t actually have a recipe until yesterday, and then I really just used it as a guide line to recreate my own yummier version. So now…I have a recipe that will make…My Cornbread.
The result was definitely corn bread. It looked like corn bread, smelled like corn bread…but tasted like sweet scones. So I guess my statement about it being definitely corn bread could be debatable. But I love scones. Love Love Love scones. Especially made with white flour, white sugar and butter. yum yum yum. I do not like most scone recipes because they only have like…1/4 cup of sugar or something silly like that. My recipe has a whole 1/2 cup (well in my case…1/2 heaping cup) PLUS a very generous sprinkle over the top before it goes in the oven to add a tasty crunch.
We made these scones on my wedding day for breakfast and then we dipped them in chocolate toblerone fondue, but thats a different story entirely. I was stressed and needed chocolate and carbs. It was a great combo but did not necessarily calm my nerves.
So I made cornbread and basically its a scone with cooked polenta and a bit of cornmeal instead of the flour and then a generous sprinkle of sugar over the top just to remind you that savory is for people who don’t appreciate nice white, refined sugar added to everything they eat.
Oh and the whole point of me making this corn bread was to use up all the extra polenta I cooked the other night. I had no idea 1 cup of cornmeal could make such a huge pot of polenta! So this recipe does use cooked polenta. All I have to say is be careful when you cook polenta. You think your cooking 1 or 2 cups and whamo you have a whole huge pot full!
Anyways, here is the recipe!