Polenta Cornbread

Nothing tastes as good as homemade, nothing.  I've always made cornbread from scratch.  A few years back, we discovered a new way of making it by accident.

One evening for dinner, I went to the fridge to grab the corn meal.  I didn't have enough for the recipe so I announced that we wouldn't be having it.  My oldest daughter asked if we could use polenta instead since it was dried corn. At first I thought that was a crazy idea.  They are two totally different ingredients, right? Nope.  Both are corn meal, poleta is just ground less, it's courser.  If you want to see what I mean, compare the two meals.

Due to the courser corn meal, the bread has a little chew to it.  I'll never go back to regular corn meal for our bread.

San Francisco Polenta Bread 

1 Cup Flour

1 Cup Polenta

3 Teaspoons Baking Powder

1/2 Teaspoon Salt

1/4 Cup Sugar

1 Cup Milk

1/4 Cup Oil

1 Egg, Beaten

Preheat oven to 425' F.  Place all ingredients in mixing bowl and blend.  Pour into 8in square pan and bake 20-25 minutes or until brown.  May also be baked in muffin tins.  Serves 6.

(From the side of the Golden Pheasant Brand Polenta bag)