Apple, Pine Nut and Olive Oil Polenta Bread
In this spin on cornbread, the savory flavor of the olive oil and pine nuts combined with the sweetness of the apples and the honey make it perfect for a traditional Thanksgiving meal. It's also delicious for breakfast toasted with a schmear of softened goat cheese or creme fraiche. This can be made a week in advance, wrapped well and frozen. Defrost in the refrigerator for 1 day, then heat slightly in the oven before serving.
Ingredients
| 1 1/2 cups all-purpose flour | 1 1/4 cups stone ground yellow cornmeal | |
| 2 1/2 teaspoons baking soda | 1 1/2 teaspoons baking powder | |
| 1 teaspoon salt | 3 large eggs | |
| 1 cup buttermilk | 1 tablespoon melted butter, cooled slightly | |
| 1/4 cup olive oil | 1/3 cup honey | |
| 1 large apple, peeled and cored, chopped into 1/2-inch chunks | 1/4 cup pine nuts |
directions
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1
Heat oven to 400 degrees F. Grease 2 medium loaf pans or spray with baking spray.
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2
Combine the flour, cornmeal, baking soda, baking powder, and salt in a large mixing bowl.
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3
In another bowl, whisk the eggs with the buttermilk, butter, olive and honey. Add the apples and pine nuts. Pour the egg mixture into the dry mixture and stir just until combined. Pour into the prepared pans and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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