How is this possible, you might be wondering? A cornbread recipe that doesn’t use corn meal! It’s true, and it is way yummier than the monotone cakey cornbread you’re used to and oh so satisfying. My Comforting Honey Semolina Cornbread is a sophisticated recipe that uses… drumroll please…Polenta! Polenta is otherwise known as corn grits or corn semolina. It replaces finely ground corn meal, which is traditionally used in cornbread. It results in a sweet moist inside which is slightly crunchy due to the polenta, and sticks nicely together due to the Raw Honey. It also contains only Whole Wheat Flour. Once you try my recipe, I’m sure you’ll cozy right up to it and will toss your decades-used Jiffy box aside and be a polenta convert forever.
Let’s get a bakin! When I made mine, I was able to whip it up in about 40 minutes from start to finish, prep included. We had ours alongside our Barbecued Wild Salmon. One of us had a smaller piece than the other due to the egg yolks in the recipe, (hey, we’re taking this seriously!) but nonetheless it was the perfect side. If you have been following me on Instagram (username: fullfatdiet) you saw that I posted a little teaser of it a couple days ago 🙂
Mix all the dry ingredients in one bowl:
And the wet in another, and then stir in the dry into the wet.
The mix should be gloppy, but not too thick, like so:
Then pour in the mix into a lightly buttered Silicone Cake Mold:
Bake at 200C (392F) for 30 minutes. The top should be golden-brown, like the photo below. Knife-test the center and if it comes out dry, pull the sucker out!
I had the most fun photographing this cornbread! I just didn’t want to stop! Dig in y’all*, there’s plenty to share! (*Note to my French followers: “y’all” is a southern term meaning literally “you all” or “everyone” that folks from the south of the United States use. Cornbread is a typical southern recipe, so we might as well start y’all’in!
If you make this cornbread recipe, please tweet me a photo of yours by tagging @fullfatdiet.