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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Recipe Information
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)
Instructions
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.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
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.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to ensure a tender texture.
Fold in the grated Parmesan cheese, distributing it evenly throughout the batter.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
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.
Let the cornbread cool in the pan for 5-10 minutes, then transfer to a wire rack to cool further or serve warm.
Slice and enjoy as a side to soups, salads, or simply on its own with a drizzle of olive oil!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 318.5 g | 116% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 41.4 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 910 mg | 70% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
