What You'll Need
3 large eggs
1 - 1/2 cups (360 g) milk
1 - 1/2 cups (240 g) Hayden Flour Mills Polenta
1/2 cup (113 g) salted butter, melted
2/3 cup (227 g) cup hot honey
1 - 1/2 cups (180 g) Hayden Flour Mills All Purpose Flour
1 - 1/4 teaspoons (7 g) kosher salt
2 teaspoons (10 g) baking powder
1/2 teaspoon (3 g) baking soda
Directions
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Preheat the oven to 375 degrees F. Grease a 12-inch cast iron skillet with butter and set aside.
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In a large bowl, lightly whisk the eggs. Add polenta and milk and whisk until evenly combined. Allow to rest for 20 minutes to soften the polenta.
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While the polenta softens, combine the flour, salt, baking powder and baking soda in a medium bowl. Set aside.
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After the polenta mixture has softened, add the hot honey and the melted butter and stir until combined. Add the dry ingredients and stir until everything is moistened.
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Pour the mixture into the skillet and bake until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs, 20-25 minutes. Let it cool for at least 5 minutes before slicing and serving. Enjoy with extra butter and hot honey drizzled on top.
