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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 cup buttermilk | |
| 1 1/4 cups stone ground yellow cornmeal | 1 tablespoon melted butter, cooled slightly | |
| 2 1/2 teaspoons baking soda | 1/4 cup olive oil | |
| 1 1/2 teaspoons baking powder | 1/3 cup honey | |
| 1 teaspoon salt | 1 large apple, peeled and cored, chopped into 1/2-inch chunks | |
| 3 large eggs | 1/4 cup pine nuts |
directions
Total:
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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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