Black Raspberry Rosemary Polenta Bread

This easy polenta bread recipe is the best version of cornbread you’ll ever have! It has the perfect crumb from the polenta, the vibrant flavor from the black raspberries and rosemary, and is super moist. The possibilities for enjoying this polenta bread are endless.

What makes this super simple and easy polenta bread SO good?

  • It’s super moist,
  • wonderful texture from the polenta,
  • studded with bursts of fruity tart berry goodness,
  • and PERFECT as a delicious breakfast, great snack, or fabulous side dish to any summer meal.

Cornbread, for me, is always boring, dry, and lacking so much flavor. Therefore, I took it upon myself to reinvent this sad cornbread into a fabulous polenta bread. The key difference between cornmeal and polenta lies in the grain size, with polenta having a coarser texture.

Polenta is a coarse yellow corn grain from northern Italy. If you can’t find it, you can easily substitute it with regular medium or coarsely-ground cornmeal instead.

Polenta Bread Recipe Tips

  • Room temperature wet ingredients. It helps to have left out the eggs and measured out buttermilk on the counter for about 30 minutes before making the bread to bring them closer to room temperature so you can have an easy-to-mix not overworked batter. Not overmixing will result in light and tender polenta bread!
  • Give it time to cool. If you’re anything like me, you’re going to want to slice into the bread as soon as it comes out of the oven (heads up: your kitchen will smell amazing). But if you can resist, let it cool for an hour instead. I promise that it will taste even better after it cools. It will have a moister texture, and be much easier to cut.
  • Use medium to coarse-grind cornmeal. If you can’t find polenta that’s no problem, just substitute for coarser cornmeal to achieve that amazing texture.
  • Change up the mix-ins. Not feeling rosemary and black raspberries? Replace them with blueberries/thyme, a finely diced jalapeno/1/2-3/4 cup shredded cheese, stone fruit, grated parmesan, and sundried tomatoes – combo possibilities are endless!


The polenta bread keeps well for up to 3-4 days after baking. Store it at room temperature in an airtight container or tightly wrapped in plastic wrap.

I like to freeze individual squares so that I can thaw one at a time for breakfast or a snack. Let each square sit at room temperature for an hour to thaw, or zap them in the microwave to quickly reheat. It can be frozen for up to 3 months.

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Black Raspberry Rosemary Polenta Bread


Units Scale
  • 2 cups buttermilk, close to room temperature
  • 1/2 cup extra virgin olive oil
  • 4 large eggs, room temperature
  • 1/3 cup honey
  • 1/3 cup sugar
  • 2 cups flour
  • 11/2 cups polenta
  • 2 tablespoon baking powder
  • 2 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup black raspberries, tossed in a tablespoon of flour
  • 2 sprigs of rosemary, finely chopped


  1. Preheat the oven to 400°F and grease a 9×13 pan, then line it with parchment paper.
  2. In a large bowl, whisk together the wet ingredients: buttermilk, olive oil, eggs, honey, and sugar until fully combined.
  3. Next, fold in the flour, polenta, baking powder, baking soda, and salt until a smooth batter forms.
  4. Lastly, gently fold in the black raspberries and rosemary just until evenly dispersed, making sure not to over-mix.
  5. Pour the batter into the prepared pan and bake until golden, for about 25 minutes. Insert a toothpick into the center; no batter should come out on it, ideally just 1-2 crumbs 
  6. Let it cool on a wire rack before cutting and enjoying!

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