My husband won’t be home from work for another hour or so, and since we’re picking up dinner at Eatzi’s tonight, I don’t have any dinner to get ready for us. I’ve just been enjoying the semi-fall afternoon paing through cookbooks on the back porch (I’m not sure if you can really call a 17th floor balcony a “back porch,” but it sounds much more cozy and southern, so I’m going with it). I came across a bread recipe called “Quick Bread” in one of my favorite cookbooks, saw that I had all of the ingredients on hand, and decided to try it out.
“Quick” is definitely an appropriate title for this bread! Mixing it up took about 5 minutes and baking it took about 15. I don’t have a good loaf pan right now, so I used a muffin tin, which shortened the suggested baking time. A warning: the shortened baking time didn’t allow for the corn meal in the batter to fully soften. There are little bits of crunch in the muffins because of this. I kind of like the crunch, but it might bother other people.
These hearty looking Quick Muffins just came out of the oven and I’m enjoying one with a slathering of fresh butter. They taste like a wheaty corn bread – very hearty and satisfying! Here’s the recipe, with my comments added:
2/3 cup cornmeal
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used Almond Milk, original flavor)
3 tablespoons oil (I used Canola)
3 tablespoons molasses or honey (I used clover honey)
1. Combine first 4 ingredient. Using a wooden spoon, combine remaining ingredients and add to flour mixture. Mix only until blended.
2. Bake in a greased loaf pan (as mentioned, I used a muffin tin) in a pre-heated 425 degree oven for 20 minutes.