Old-Fashioned Cornbread

Essential Technique

Preparation info
  • Makes one 23 cm round cornbread, about


    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

The only thing to use for cornbread is stone-ground polenta. Industrially milled polenta that you find in the supermarket has been degerminated. The small sprouting end of the corn kernel has been removed because it contains some fat and there’s a remote possibility that it could make the polenta turn rancid. Unfortunately, a lot of flavour is in the corn germ and it’s lost after removal. Use either yellow or white polenta; they taste exactly the same, but some American Southern and New Eng