Although I was raised with cornbread at every meal, it was never my favorite.... until now. This corn bread is amazing. Moist, sweet, and with lots of bacon. It's almost a meal in itself.
We start this recipe by soaking the polenta overnight in buttermilk & leaving it covered on the counter. I was a little hesitant to leave it on the counter overnight but when I checked it the following day, it still smelled fine. hmmm. Interesting.
I mixed the baking powder, salt and baking soda with unbleached AP flour.
Added the white and brown sugar.
I mixed all the liquid ingredients in well then added the corn. (note to self, defrost the corn first! duh!)
The directions state that the corn bread cooks in 30 minutes.... After 55 minutes, with an internal temp of 160, I grab it out of the oven, wrapped in in heavy foil, and put it in a short, thick box and drove off with it. I was five minutes late to Bible study... and I was the one with all the food. Boy were people glad to see me! :-D (I believe the frozen corn is why it took so long to cook. What was I thinking?)
The corn bread was still moist inside but not raw. (whew!) Everyone loved it. I had to hide a piece to take home so I could have a crumb shot.
How good was it? Rick requested it for breakfast! (is that man after my heart or what?)