Fall is right around the corner, so we can start thinking about making hearty soups, eating savory vegetables, using warm, sweet spices, and baking pumpkin pies. We know you will love this recipe for polenta cornbread.

We actually don't wait just for fall. We make this cornbread all year long--it's such a favorite around here. It's moist with just a hint of sweetness. And polenta cornbread has lots of delicious corn flavor and texture. We like to eat it warm with honey butter. You could make a spicy, jalapeño honey butter to serve on top if you're feeling adventurous. This cornbread also holds up perfectly in the bottom of a bowl with black bean soup ladled on top.

We happened upon this keeper of a recipe at the beginning of the pandemic on a site called Shutterbean. Although most of our recipes are created here in the White Lotus Kitchen, we love to give credit when credit is due. We wouldn't change a grain of this recipe. Well, we might actually use a bit less sugar, use vegan butter, and sometimes make our buttermilk out of oat milk, and suggest organic ingredients. Still, you are  in for such a treat no matter how you make it!

Finally, we give you, Polenta Cornbread. Could have sworn we shared it a thousand times before.

Ingredients:

1 cup buttermilk
1/4 cup melted butter
2 large eggs
1 cup polenta
1 cup flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt

Recipe:

Preheat oven to 400 degrees. Butter a 9x9 pan. In a large bowl beat buttermilk, cooled, melted butter, and eggs with a wire whisk. Stir in other ingredients just until dry ingredients are moistened. There will be lumps--that's a good thing. Pour into the buttered pan and bake 20-25 minutes, or until golden brown and an inserted toothpick comes out clean. Serve with butter, honey butter, jalapeno butter, jam, or use as a base for your black bean soup! No matter how you cut it, it's heaven.