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RECIPE: Savory Quick Bread

Savory additions quick breads can include baccheese diced peppers nuts. | Matthew Mead~AP

Savory additions to quick breads can include bacon, cheese, diced peppers and nuts. | Matthew Mead~AP

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Updated: December 3, 2011 8:05AM



MAKES 1 LOAF
OR 12 MUFFINS

2 cups all-purpose flour

1/4 cup cornmeal2

1/2 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

1 cup sour cream

3 tablespoons melted butter

2 eggs

1 cup cooked, mashed potatoes (unseasoned)

Mix-ins (see below)

Heat oven to 350 degrees. Coat loaf or muffin pan with cooking spray.

In large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In another bowl, mix together sour cream, butter, eggs, mashed potatoes and mix-ins of your choice. Add potato-sour cream mixture to flour mixture and mix just until combined.

For loaf, spread batter (it will be thick) into prepared pan. Cook until wooden skewer inserted at center comes out clean, about 50 to 60 minutes. For muffins, spoon batter into tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in pan, then turn out onto cooling rack. Allow loaf to cool fully before cutting.

Mix-ins:

Southwestern: 1/2 cup diced cooked bacon, 1/4 cup cooked diced green pepper, 1/2 cup cooked diced onion, 1 tablespoon diced jalapeno

Olive-herb: 3/4 cup chopped olives, 1/2 cup grated Parmesan, 2 tablespoons chopped capers, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary

Blue cheese walnut: 1/4 cup diced roasted red pepper, 1/2 cup toasted chopped walnuts, 1/2 cup crumbled blue cheese, 1/2 teaspoon ground black pepper

Nutrition facts per serving (without mix-ins):

180 calories, 7 g fat, 5 g saturated fat, 55 mg cholesterol, 24 g carbohydrates, 4 g protein, 290 mg sodium, 1 g fiber



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