Polenta and Maple Cornbread

This tasty, golden, and soft bread is so delicious and easy to make. It is the perfect side dish for Thanksgiving dinner or any day to add something special to your lunch or dinner menu. In this post, I will share how to make Polenta and Maple cornbread from scratch.

We are getting close to thanksgiving day, and this dish came to my mind. I love cornbread, and I wanted to make it with Maple Syrup. So I went to the supermarket to buy all ingredients needed, and I found this instant Polenta.

The box says Italian instant cornmeal. I wanted to try the recipe with this ingredient, so I added a box with the rest and went home. I have to say I love how the whole recipe came out. It is soft with great consistency and full of flavors.

What is Polenta?

Polenta is a dish from northern Italy made of yellow coarsely ground cornmeal.

The difference between Polenta (the ingredient) and instant Polenta is the cooking time needed to prepare any dish—instant polenta cooks in minutes.

What is the difference between Polenta and Cornmeal?

Both Polenta and cornmeal are made from corn. The main difference between Polenta and cornmeal is the texture of the grain. Polenta has more of a coarse texture, and cornmeal is finer grounded.

The Ingredients

Polenta: I like the texture and flavor after making this dish with instant Polenta.

Maple Syrup: I like the taste of maple syrup, but you can always use honey or sugar for this recipe.

What do you need to make polenta and maple cornbread?

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Kitchen Utensils

• Cast-iron skillet or baking pan/baking dish
• Large bowl
• Whisk
• Wood Spoon
• Measuring cup and spoons

Ingredients

• 1 1/2 cup Instant Polenta (gluten-free and not GMO)
• 1/2 cup All-purpose Gluten-free flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder gluten-free
• 2 cups of milk
• 1 teaspoon salt
• 2 eggs
• 1/2 cup Maple Syrup
• 1/4 cup melted butter
• 1 teaspoon butter for the cast iron skillet.

How to make this delicious polenta and maple cornbread?

1. Mix all dry ingredients (Polenta, all-purpose flour, baking soda, baking powder, and salt) into a bowl.
2. Add the milk and lightly beaten eggs to the mix.

3. Add the maple syrup and mix well.

4. Preheat the oven to 425°F. Add Avocado Oil all over the cast-iron skillet and put it in the oven for 5 minutes. Carefully take the skillet out of the oven and melt one teaspoon of butter.

5. Add the mix to the skillet.

6. Bake for 20- 22 minutes or until well cooked. Let it cool down.

Useful tips

1. If you are using a baking pan or baking dish, you can skip the process of warming up the pan. This process is only if you use a cast-iron skillet.
2. I add half a cup of maple syrup to the recipe, but you can add more or less to adapt it to your taste.

If you like this Polenta and Maple Cornbread recipe, you may also like “Amazing Pumpkin and Oatmeal Muffins.”