PAN DE ELOTE (usando Polenta) - POLENTA CORNBREAD.- Super easy, hardy, lovely!

 My family has always loved Cornbread and we usually find, when we're out, pretty good examples of it. Plus we make it at home too, like today, made it for an afternoon treat before dinner... 

This recipe was made using Polenta since regular Corn Flour (the US type) wasn't available where I live (central MX), so used what I had and the result was great.

This recipe makes a compact and heavy cake, kind of like Corn Bars. Depending if you want your bread/cake sweeter or not, go up or down on the sugar quantity or use honey instead. I always like to add frozen corn kernels into the mix of batter, but I've also added Poblano Chile Strips cut small, grilled onion, Red Pepper in small squares, etc.

Give this very easy recipe a try, you'll see how well it turns out. To make this, you will need:

POLENTA CORNBREAD.-

• 1 cup buttermilk
• 1/4 cup melted butter                             
• 2 large eggs
• 1 cup polenta
• 1 cup all-purpose flour
• ⅓ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

 

Preheat oven to 400F.  Grease bottom of a 9×9 pan with butter or cooking spray. In a large bowl, beat buttermilk, butter, and eggs with a wire whisk.

Stir in remaining ingredients just until flour is moistened (batter will have lumps). Pour batter into prepared pan and bake 20-25 minutes or until golden brown and toothpick inserted in the center comes out clean. Serve warm.

Note:  You can also use regular Corn Flour