2cupsall purpose floursee post for gluten-free option
Wet ingredients to add to dry ingredients:
¼package of instant polentaslice into small cubes, as small as you can get
1cupplain Greek yogurtsee post for vegan substitution
½cupoilolive oil or vegetable oil both work fine!
4 - 6scallionsends cut off and chopped into small pieces
1jalapenochopped into small pieces (omit if too spicy)
1tbspcheddar cheeseshredded or grated fresh
For the toppings:
2jalapenossliced into small rounds (adjust to spice tolerance)
1cupcheddar cheeseshredded or grated fresh
1cupcotija cheesecrumbled, can substitute with feta!
1tspfresh lemon juiceThe secret ingredient!
Chop up scallions and jalapeno (1 into small pieces for batter, 2 into rounds for topping) - set aside
Preheat the oven to 375F and pop the cast iron skillet in there to warm up
Mix the dry ingredients (flour, baking powder, baking soda, onion salt and garlic powder) together in a mixing bowl (or in the mixing bowl of a stand mixer)
Chop the polenta into small cubes, and add that, eggs, Greek yogurt, and oil to the dry ingredients
Either using a rubber spatula or the paddle attachment in the stand mixer, mix well to combine - the batter should be fluid and moist, and well combined
Add scallions, jalapenos and cheddar - fold them into the batter
Remove cast iron skillet using oven mitts - coat both base and sides evenly with some oil
Dump the batter and spread it evenly across the skillet
Line up the jalapenos evenly in a circle, add the cheddar and cotija or feta cheese on top, and finally squeeze a small bit of lemon juice (1 tsp) on top
Pop in oven for 40 minutes (fork should come out clean when you insert into cornbread)
Wait for 10 minutes and serve hot (or if you're like me and can't wait, dig right in!)
Important note: this recipe is for a softer, almost quiche like polenta (if you use the "log" of polenta). For a more traditional flaky cornbread, measure about 1 cup of polenta and 1 cup of all purpose flour instead of the polenta log, and keep the rest of the ingredients the same.
To make cornbread muffins: oil a muffin tray and spoon batter (before you add toppings) about ⅔ full - add the cheese and jalapenos on top and bake for 35 minutes in the oven at 375F. No need to preheat the muffin tray, of course!
Make sure you pre-heat the skillet and oil the base and sides to prevent the cornbread from sticking to the sides or the base