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Quick breads are aptly named. Easy to put together (and easy to clean up after). Quick breads also freeze well. Wrap cooled breads in a layer of plastic wrap and then one of tin foil. Don't forget to label!
This recipe uses the spice cumin, a toasty spice usually seen in chili recipes. It isn't hot at all. If you don't like cumin, you can leave it out. When I was testing this recipe, I went to buy corn at the local farm stand. Due to our cold summer, there was no corn! So we know that frozen corn works just as well.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 large egg, beaten
1 cup milk
1/4 cup vegetable oil
1 cup cooked corn kernels
6 ounces bacon, cooked and crumbled
1 cup (4 ounces) grated Cheddar cheese
Preheat oven to 400°F. Grease an 8-inch square pan.
Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese.
Spread batter into pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean. Yield: One 8-inch pan of bread.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 7, End of Summer 1992 issue.