One day, faced with a large amount of cooked polenta, I thought to stir some into a batch of cornbread for dinner. It was the best pan of cornbread I’d ever made, moist, with a nice grainy chew. So this recipe calls for par-cooked polenta, which means an extra step in your kitchen, but you’ll find it’s well worth the effort. I tested this recipe with purchased, precooked polenta, just to see if I could eliminate a step, but it wasn’t successful. So just make your own, and eat any extra with some wilted greens and a bit of grated cheese.
This cornbread is delicious—wholesome with a fine crumb and a swirl of honey butter throughout. When the cornbread is hot from the oven even more honey butter is brushed over the top as a glaze, which gives the crust its sheen and an extra-sweet bite.
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