Polenta adds a wonderful flavour and texture to this easy moist and delicious bread. It is great as toast and keeps several days.
Like everyone else here at Allrecipes, I read the reviews and figure out what I want to change. So I cut the flour to 2 1/2 cups, changed the cornmeal to 1 cup, and dropped the water. It turned out quite nicely, everyone complimented me. It had much more of a cornbread flavor than the original recipe (according to some other reviewers) and spread with butter at the table tasted great. I liked it that I didn't have to turn on the oven and heat up the kitchen when it was already unseasonably hot. Cold ham, cold potato salad, cold broccoli salad, and this bread to fill up my kids who aren't old enough to appreciate the salads, made it a very nice meal. - 05 Jun 2007 (Review from Allrecipes USA and Canada)
One of the BEST new additions to my bread recipe list in a long time. The interior of the bread has a warm golden color, from the cornmeal. The cornmeal also provided wonderful texture, and the slight flavor of corn was apparent. Milk and egg in the ingredients didn't hurt either. Reminiscent of a corn flavored brioche. Phenomenal crust---and lastly, try making toast from this bread, and you'll be very happy. - 13 Sep 2000 (Review from Allrecipes USA and Canada)
This recipe makes really good breadsticks (kind of like the cornbread twists you can get at the store). - 15 Sep 2002 (Review from Allrecipes USA and Canada)