Cornmeal and Cheddar Bread
A great addition to a bread basket and good with soup, this bread takes little preparation time. I combine the ingredients in a food processor, but you can whisk them together by hand if you prefer.
Note: If you use packaged grated cheese, the batter can be ready for the oven in minutes.
Makes 1 loaf
Ingredients
- ½ teaspoon olive oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons double-acting baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 cup milk
- ¼ cup peanut oil
- 1 large egg
- 1½ cups grated cheddar cheese (about 6 ounces)
Method
- Preheat the oven to 400 degrees. Lightly grease a 6-cup (8½ by 4/-inch) loaf pan with the olive oil. Place all the remaining ingredients in a food processor and process for a few seconds to combine, or mix in a bowl with a whisk.
- Pour the batter into the prepared loaf pan, set the pan on a cookie sheet, and bake for 45 minutes to 1 hour, until the loaf is well set and nicely browned Cool in the pan on a wire rack for a few minutes, then unmold, slice, and serve warm.
Recipe Source
Quick & Simple
250 of master chef Jacques Pépin’s classic and timeless recipes for unexpectedly polished and satisfying meals with minimal prep and cleanup.
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