Sour Cream Polenta Bread

During a recent stint in hospital, the activities coordinator asked if I'd like to bake, and provided me with a pile of old, probably donated, but decent cookbooks. I wasn't really in the mood to bake, but this cornmeal bread caught my eye. I didn't get to bake it while in the hospital because the activities coordinator got busy with other stuff and she has to be in the kitchen with patients to supervise, but I copied down the recipe so I could make this at home.


Sour Cream Polenta Bread

1 ½ cups fine cornmeal
½ cup plain flour
4 Tbsp brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
1/3 cup milk
1 ¼ cups sour cream
2 Tbsp veg. oil
½ tsp poppy seeds

• Sift together dry ingredients
• In a separate bowl, combine wet ingredients
• Combine contents of both bowls
• Sprinkle with seeds
• Bake 30 min. at 400F, then reduce temp. to 350F. Continue baking for 15 – 20 minutes, or until loaf is golden and baked through.

Yeah, it came out looking like a brick! But, I guess I shouldn't be surprised because there isn't much flour in this recipe. It tasted great however, and had a nice, corny crunch. It could have been a bit sweeter, but some jam would fit the bill very well. It's dense enough that it can be toasted for breakfast, too!

Enjoy!