Tuscan Style Cornbread Polenta Bread
Elevate your bread game with this irresistible Tuscan Style Cornbread Polenta Bread, a savory twist on classic cornbread infused with Mediterranean charm. Made with fine yellow cornmeal and enriched with a touch of extra-virgin olive oil and grated Parmesan cheese, this bread is both tender and flavorful. Hints of optional fresh rosemary add an herbal note, making it a perfect pairing for hearty soups, rustic stews, or crisp salads. Simple to prepare in just 45 minutes, this golden-brown bread boasts a moist crumb and a deliciously cheesy finish. Serve it warm, drizzled with olive oil, or enjoy it as a snack straight out of the oven. Whether as a centerpiece for a family meal or an accompaniment to showcase your favorite Tuscan flavors, this recipe is a must-try for bread enthusiasts and comfort food lovers alike.
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Ingredients
- 200 grams fine yellow cornmeal (polenta)
- 150 grams all-purpose flour
- 25 grams granulated sugar
- 10 grams baking powder
- 5 grams salt
- 300 milliliters whole milk
- 60 milliliters extra-virgin olive oil
- 2 pieces large eggs
- 40 grams grated Parmesan cheese
- 1 teaspoon fresh rosemary (optional, finely chopped)
Directions
Step 1
Preheat the oven to 190°C (375°F). Grease a 9x9 inch (23x23 cm) baking dish or a round 9-inch (23 cm) cake pan with a thin layer of olive oil or butter.
Step 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Step 3
In another bowl, mix the wet ingredients: whisk the milk, olive oil, and eggs until smooth. If using rosemary, stir it into the wet mixture.
Step 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure a tender texture.
Step 5
Fold in the grated Parmesan cheese, distributing it evenly throughout the batter.
Step 6
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
Step 8
Let the cornbread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool further or serve warm.
Step 9
Slice and enjoy as a side to soups, salads, or simply on its own with a drizzle of olive oil!
Nutrition Facts
| Serving size | (900.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2412.7 |
| Total Fat 97.2g | 0% |
| Saturated Fat 25.7g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 449.1mg | 0% |
| Sodium 3894.1mg | 0% |
| Total Carbohydrate 318.5g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 41.4g | |
| Protein 67.6g | 0% |
| Vitamin D 216.1IU | 0% |
| Calcium 909.6mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 1047.6mg | 0% |
Source of Calories