Tuscan Style Cornbread Polenta Bread Recipes
TUSCAN STYLE CORNBREAD (POLENTA BREAD)
An unusual cornbread with pancetta, sun-dried tomatoes, and rosemary baked right in. Can be made in a 10-inch cast iron skillet or a 9 inch round cake pan.
Provided by threeovens
Categories Quick Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F In a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. Add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. Remove from oven and swirl oil around to coat bottom and sides.
- Meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. Crumble in bacon, then stir in tomatoes, shallot, and rosemary. Add dry cornmeal mixture and stir just until moistened. Pour batter into skillet or cake pan. Bake 30 to 35 minutes or until a wooden toothpick comes out clean.
- Cut into wedges and serve with softened butter.
Nutrition Facts : Calories 252.3, Fat 10, SaturatedFat 3.9, Cholesterol 58, Sodium 701, Carbohydrate 36.2, Fiber 4.3, Sugar 11.4, Protein 7.9
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