Anne's cornbread substitute

a half cup of polenta (I used whole grain)
a half cup of whole wheat flour
half tsp of salt
half tsp soda
1 tsp baking powder
1 large egg
an eighth cup of olive oil
1 tbsp balsamic vinegar
1 cup milk

This made a mixture that is wetter than your typical cornbread. I
baked it in the oven in a silicone loaf pan at 300 until it was
springy to the touch and drawn away from the pan.

Very light and crunchy at the same time, and delicious hot with butter
or cream cheese.