Best Tuscan Style Cornbread Polenta Bread Recipes

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POLENTA BREAD (ABM)



Polenta Bread (ABM) image

This makes a light and delicious loaf, with no sugar added, so it isn't a sweet bread--perfect for sandwiches or savory toppings! Cooking time will depend upon your bread machine.

Provided by FlemishMinx

Categories     Yeast Breads

Time 5m

Yield 1 loaf

Number Of Ingredients 8

1 1/3 cups very warm water
1 tablespoon extra virgin olive oil
1 teaspoon salt
3 cups bread flour
1 egg, beaten with
1 tablespoon water
1/2 cup finely ground quick-cooking polenta
2 teaspoons active dry yeast

Steps:

  • Add ingredients to your bread machine in the order recommended by your manufacturer (for mine, it is the order as given above) but, DO NOT add in the eggs in any order in which they come directly in contact with the warm water, or they will cook (that is why I add them in between the flour and the polenta).
  • Use the regular white bread setting.

Nutrition Facts : Calories 1802.3, Fat 24.7, SaturatedFat 4.3, Cholesterol 211.5, Sodium 2435.2, Carbohydrate 336.5, Fiber 16.3, Sugar 1.8, Protein 53

AUTHENTIC MEXICAN CORN BREAD



Authentic Mexican Corn Bread image

Sweet and moist Mexican corn bread. This is how it's made in Mexican homes and served as an appetizer or dessert.

Provided by thiswayhome

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 (14 ounce) can sweetened condensed milk (such as La Lechera®)
½ cup white sugar
5 large eggs
2 teaspoons vanilla extract
2 (15.25 ounce) cans whole kernel corn, drained and rinsed
1 (15 ounce) can cream-style corn
½ cup butter, melted
2 ½ cups cornmeal
½ cup all-purpose flour
1 tablespoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and flour a 2-quart baking dish.
  • Whisk sweetened condensed milk, sugar, eggs, and vanilla extract in a large bowl. Stir in whole kernel corn, cream-style corn, and butter.
  • Whisk cornmeal, flour, baking soda, and salt in a separate bowl; stir cornmeal mixture into the corn mixture.
  • Pour batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the cornbread comes out clean, about 45 minutes. Serve warm.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 73.8 g, Cholesterol 108.9 mg, Fat 14 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 7.5 g, Sodium 941.3 mg, Sugar 30.3 g

TUSCAN CORNBREAD WITH ASIAGO BUTTER



Tuscan Cornbread with Asiago Butter image

I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh-just remove the skins, seed and finely dice.-Michelle Anderson, Eagle, Idaho

Provided by Taste of Home

Time 45m

Yield 8 servings (1-1/4 cups butter).

Number Of Ingredients 20

2 ounces sliced pancetta or bacon strips, finely chopped
1 to 2 tablespoons olive oil, as needed
1-1/2 cups white cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup minced fresh basil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
BUTTER:
1 cup butter, softened
2 tablespoons olive oil
1/3 cup shredded Asiago cheese
2 tablespoons thinly sliced green onion
1-1/2 teaspoons minced fresh basil
1/2 teaspoon minced fresh oregano
1 garlic clove, minced, optional

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings., In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack., Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).

Nutrition Facts : Calories 329 calories, Fat 18g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 695mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

TUSCAN STYLE CORNBREAD (POLENTA BREAD)



Tuscan Style Cornbread (Polenta Bread) image

An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.

Provided by threeovens

Categories     Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups cornmeal
1/2 cup flour
2 tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons olive oil
1 3/4 cups half-and-half or 1 3/4 cups light cream
2 eggs, lightly beaten
3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
1 tablespoon shallot, chopped
1 tablespoon fresh rosemary, chopped
butter, softened (optional)

Steps:

  • Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
  • Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
  • Cut into wedges and serve with softened butter.

Nutrition Facts : Calories 252.3, Fat 10, SaturatedFat 3.9, Cholesterol 58, Sodium 701, Carbohydrate 36.2, Fiber 4.3, Sugar 11.4, Protein 7.9

DAMN HOT POLENTA BREAD



Damn Hot Polenta Bread image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
1 1/2 cups fine grind polenta
1 cup grated Asiago cheese
1/3 cup finely sliced scallion greens
1/4 cup granulated sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons sea salt, preferably gray salt
4 extra large eggs, whisked
1 1/2 cups buttermilk
1/4 pound unsalted butter, melted, plus more to cover if not serving immediately
1/2 cup Damn Hot Peppers, recipe follows
Hot sauce, to taste
2 tablespoons extra-virgin olive oil
1 pound green bell peppers, halved, seeded and cut into 1-inch pieces
2 jalapenos, cut into 1/8-inch slices
2 teaspoons sea salt, preferably gray salt, more if needed
1 cup fresh tomato puree (peel, seed, and puree 1 pound ripe tomatoes in a food processor)

Steps:

  • Preheat the oven to 350 degrees F.
  • Generously butter a 9 by 13-inch baking dish; set aside. In a large bowl, stir the flour, polenta, cheese, scallions, sugar, baking powder, baking, soda and salt. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula just until blended; do not over-mix.
  • Add 3/4 cup Damn Hot Peppers and then stir in hot sauce, to taste. Transfer the batter to the prepared pan and level it with a rubber spatula. Bake until the bread is golden brown and firm to the touch, about 35 minutes. Cool briefly and then cut into squares and serve warm. If not serving immediately, cover with more melted butter to keep moist overnight.
  • In a non-reactive saucepan, heat the olive oil. When the oil is hot add the bell peppers, jalapenos and sea salt. Cook over medium high heat for about 15 minutes or until the peppers are partially tender. Stir the bottom from time to time, adjusting the heat as necessary so that they don't brown. There will still be some liquid left in the pot.
  • Add the tomatoes, lower the heat to a simmer and continue cooking for about 10 minutes, to reduce the tomato juice and finish cooking the peppers. Add additional salt, if needed. Add to batter as directed.

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