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–+ servings
Polenta cornbread in a cast iron loaf pan.
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Polenta Cornbread Loaf

A cornbread baked in a loaf pan and made with instant polenta. Completely gluten-free and delicious.
Course Side Dish
Cuisine American
Keyword cornbread, cornbread loaf, instant polenta, polenta
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 people
Calories 215kcal
Author Eva | Electric Blue Food

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Loaf pan

Ingredients

  • 250 g instant polenta
  • 15 g baking powder
  • ¾ teaspoon salt
  • 2 eggs
  • 500 ml milk
  • 20 g honey
  • 40 g butter
Metric - US Customary

Instructions

  • Grease the bottom and sides of a loaf pan with butter and dust with polenta. Melt the butter and set aside. Combine the cornmeal, salt and baking powder in a bowl.
  • Crack the eggs in another bowl and whisk at medium speed for a minute before adding the milk, honey and melted butter. When combined, lower the speed and mix in the cornmeal mixture. Leave for a couple of minutes in order for it to thicken.
  • Pour cornbread batter into the loaf pan and bake in the preheated oven at 220°C (428°F) for 30 -35 minutes or until the top is golden and shows some nice cracks. Let it rest in the loaf pan for a couple of minutes before flipping it onto a cooling rack.

Notes

The nutritional information shared here is obtained using an online calculator and therefore only to be used as a guideline.

Nutrition

Calories: 215kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 489mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 0.01mg | Calcium: 198mg | Iron: 1mg