Cornbread

1 ¼ cups (8 ounces) polenta or course cornmeal
1 ½ cups (12 ounces) soymilk, butter milk or regular milk
1 ¾ cups (8 ounces) all-purpose flour
1 ½ Tablespoons (0.75 ounce) baking powder
¼ teaspoon (0.08 ounce) baking soda
1 teaspoon (0.25 ounce) sea salt
½ cup (4 ounces) maple syrup, turbinado sugar, or brown sugar
2 Tablespoons (1.5 ounces) honey
2 Tablespoons (1 ounce) canola oil or butter
2 large eggs (3.33 ounces)
1 ¼ cups (6 ounces) fresh or frozen corn kernels
2 Tablespoons (1 ounce) canola oil for greasing the pan

1. The night before soak the polenta and 1 ¼ cups of milk. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before proceeding.

2. The next day, sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Stir in the soaked polenta and the sugar or maple syrup.

3. In another bowl, dissolve the honey in the oil or butter. In the third bowl, whisk the eggs lightly with the remaining ¼ cup or milk.

4. Add the honey and egg mixture to the flour mixture, and stir just until smooth. Stir in the corn kernels just until they are evenly dispersed. Add more milk if the batter is thicker than pancake batter. (It should be pourable.)

5. Preheat the oven the 350 degrees F. Grease a 9-inch round cake pan or an 8-inch square baking dish with butter, vegetable oil, or the melted bacon fat, put the greased pan in the hot oven for 10 minutes, or until it just starts smoking.

6. Pour the batter into the pan and bake for 30 to 45 minutes (the 8-inch square pan will take longer) or until the center is springy and a toothpick or skewer comes out clean.

7. Allow the bread to cool in the pan for 20 minutes before serving.