1 Cup cornmeal (medium or course ground)

5 Cups water/stock/milk

Salt to taste



  1. Bring the liquid over high heat and sprinkle in the cornmeal, stirring constantly with a whisk.
  2. Bring to a boil stirring frequently and let boil until polenta thickens enough to spit.
  3. Bring it down to a simmer and cook for 45-60 min stirring frequently so it doesn’t stick to the bottom and burn. Add salt to taste.
  4. Stir in a couple of pats of butter or olive oil and maybe some parmesan before serving.

Triple Spoon Cornbread

This is one of my favorite recipes.  I got the recipe about 8 years ago in Cooking Light Magazine.  So easy, and you really can’t go wrong.  I make it every year for Thanksgiving, or it is great with BBQ.  Chase loves it!

This moist, slightly sweet dish is a cross between corn bread dressing and creamed corn.


  • 1  cup  fat-free sour cream
  • 3  tablespoons  stick margarine, melted
  • 1  large egg
  • 1/2  cup  chopped onion
  • 1  (15.25-ounce) can no-salt-added whole-kernel corn, undrained
  • 1  (14 3/4-ounce) can no-salt-added cream-style corn
  • 1  (8 1/2-ounce) package corn muffin mix
  • Cooking spray



  1. Combine first 3 ingredients in a large bowl; stir well with a whisk.
  2. Stir in onion, corns, and muffin mix.
  3. Pour into an 8-inch square baking dish coated with cooking spray.
  4. Bake at 350° for 1 hour or until pudding is set and lightly browned.