Ingredients
- 2 cups Bellino Instant Polenta
- 1 cup Anna TIPO 00 Flour
- 1 tsp Cento Fine Sicilian Sea Salt
- 3 tbsp Sugar
- 3 cups Buttermilk
- ¼ cup Water
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- 1 tbsp Cento Jalapeno Peppers Diced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained and chopped
- 5 tbsp Butter, 2 tbsp for greasing the skillet
- 1 Egg
Directions
To prepare this savory cornbread, begin by preheating your oven to 375 F. In one bowl, combine instant polenta, flour, salt, and sugar. In another bowl, mix buttermilk, water, and an egg. Combine the wet and dry ingredients, then add baking powder and baking soda. Stir in diced jalapeno peppers and sun dried tomatoes. Pour this mixture into a 9 inch cast-iron skillet that has been greased with butter. Finally, add remaining butter spread across the top and bake for 35 minutes. Serves 8-10
