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!
Marie’s Polenta Corn Bread
1/2 cups Flour
1/2 heaping cup Sugar ( plus more for sprinkling before baking)
1 tablespoon Baking Powder
1 tsp Salt
1/4 cup Cornmeal
3/4 cup cooked Polenta (Cornmeal)
1 cup of Milk
5 tablespoons melted Margarine ( or Butter)
1. Grease a 9×9 baking pan and set aside. Preheat oven to 350 degrees F.
2. Combine all dry ingredients in a medium bowl.
3. Combine all wet ingredients except melted margarine in a separate bowl and stir really well. Make sure that all of the polenta is broken up. To make sure there are no polenta lumps, I used my immersion blender and it worked like a charm.
4. Fold wet ingredients into dry stirring only till just combined. Add melted margarine and combine.
5. Pour into the 9×9 pan and spread out evenly.
6. Sprinkle top liberally with sugar ( I am sure you could skip this step…but do you really want to miss out on a crunchy sugar top? I don’t)
7. Bake for 30-40 minutes or until top is just getting golden and a tooth pick stuck in the center comes out clean.
8. Cool in the pan for a few minutes then cool completely on a wire rack
I eat mine right hot outta the oven though with lotsa butter and honey yum yum yum.
Dont put in a bag or wrap in plastic until completely cool or else you will get a gummy sugar top which is no fun when you specifically put sugar on the top to have a crunchy sugar top.