Prep Time:
30 Minutes
Cook Time:
35 Minutes
Makes:
9”x13” Pan, 8 Servings
This recipe is the Italian version of cornbread that is simple and fast to make. The green of the spring scallions looks beautiful against the creamy yellow polenta.
EQUIPMENT
- Measuring Cups
- Measuring Spoons
- 2 Medium Bowls
- Sifter
- 9”x13” pan
- Spatula
- Whisk
INGREDIENTS
- 2 cups All Purpose Flour
- 1 ½ cup Polenta
- 1 cup Grated Asiago Cheese
- 1/3 cup Sliced Scallion
- 2 tsp Baking Soda
- 2 Tbsp Baking Powder
- 1 ½ tsp Salt
- 1/4 cup Granulated Sugar
- 4 each Whole Eggs, room temp.
- 1 ½ cup Buttermilk, room temp.
- 4 oz Unsalted Butter, melted
DIRECTIONS
- Prepare the 9”x13” pan with spray or butter.
- Sift flour, baking soda, baking powder, sugar, and salt together in a medium bowl.
- Add Polenta, Asiago cheese, and scallions and stir to combine.
- In a separate bowl, whisk eggs. Add buttermilk and melted butter.
- Stir wet ingredients into the dry until just combined. Bake at 350°F for approximately 35 minutes. Cool for 5-10 minutes.
- Cut and serve with butter.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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