Served at the 2023 Holiday Fare Wine Trail, Robller Vineyard

2 cups Jiffy Corn Bread mix
1 cup Martha Whites Cornbread flour
1 cup Quaker Corn Meal
1 cup Bobs Red Mill Polenta
1 tsp Baking Powder
8 eggs, liquid box eggs work well which is about 2 cups
2 cups Chopped Frozen Onion, thawed
3 Cans Creamed Corn
2 Red Bell Peppers, diced
3 cups whole milk
1 Tbsp coarse Black Pepper
1 Tbsp Kosher Salt
Paprika for sprinkling liberally over batter in baking dishes prior to putting it in the oven.  Adds Color
Stick of butter, use for greasing the pans  I like to let the butter melt in the dish and brown before adding batter.


In a large mixing bowl, combine all dry ingredients, then mix thoroughly in the milk and eggs.   If the batter is too stiff add more milk.  Then fold in onions and peppers.  Let sit for 20 minutes to allow polenta and corn meal to hydrate. More milk may be required. Distribute evenly between two 9×13 baking dishes.

Ovens are different so 30 to 45 minutes with conventional oven and 20 to 35 minutes with convection oven.  Golden Brown on top and separating from the edges is always a good rule of thumb.  A Cast Iron skillet will make it even better.

Vidal Blanc Honey Butter Sauce:

1 Bottle Vidal Blanc
1 stick of butter
1 Medium Box of Raisins
¾ cup of Honey
Corn Starch for thickening

Melt butter in a large pot with raisins, let the butter brown for more flavor. Then add wine into the pot on high and bring to boil with raisins.  (Alcohol should burn off after 15 to 20 minutes)  Strain out the raisins. Bring the liquid back to a boil and add the honey with a whisk.  Make thickening liquid with cornstarch and water and add while whisking. Turn down and let simmer for 15 minutes prior to serving. Enjoy the raisins with the cornbread or on their own.

Serve with Robller Vineyard Vidal Blanc

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