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Simple Step to Preparing Yummy Cornbread with polenta

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Cornbread with polenta

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Below are the ingridients that are needed to serve a heavenly Cornbread with polenta:

  1. You need 120 g of polenta.
  2. Prepare 55 g of all-purpose flour.
  3. Provide 150 g of white cow's milk cheese.
  4. You need 1 of egg.
  5. Take 1 teaspoon of baking soda.
  6. Provide to taste of Salt.
  7. Get of Water.

Ready with the ingridients? Below are the procedures on cooking Cornbread with polenta:

  1. Preheat over to 200°C. Mix polenta, flour, baking soda and salt..
  2. Crumble the cheese with a fork and add to the mixture. You don't have to crumble it to very small pieces, it tastes better if there are bigger pieces of cheese in the mixture..
  3. Beat an egg and add it to the mixture. Mix everything and start adding water. I never measure water, I just add it untill the mixture is the right consistency. It shouldn't be thick but also not too runny, somewhere in between is the perfect consistency..
  4. Pour the mix onto the baking pan lined with parchment paper. Bake until you see the lovely yellowish-golden color. You can also check if the cornbread is ready by piercing it with a knife, if the knife comes out clean it means it's ready.
  5. After you take it out from the oven cover it with a kitchen towel and let it cool for 10 minutes. Serve and enjoy!❤️.
  6. P.S. I baked it in a small round baking pan and it made 4 portions. I added regular homemade cow's milk cheese, but you can add feta cheese. If you add feta, make sure that you add less salt because feta is quite salty. Also, you will probably need about 100g of feta because it's stronger than the regular cheese 😊.

In a large bowl, whisk together flour, baking powder, salt and sugar. Stir in polenta mixture, eggs and oil until smooth. A slightly sweet American bread made with polenta or cornmeal. You can easily jazz it up by adding freshly chopped herbs, spring onions, bacon or grated cheese. One of the distinctions between southern and northern cornbread is that the former tends to be made with white cornmeal and the latter with yellow, though even this isn't a hard and fast rule.

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