Another one of our favourite quick breads. It’s so good with soups, chili or a main course salad. I love baking with buttermilk as it provides such a nice flavour and crumb to the finished product.
Makes One 8 x 8” Pan
2 large eggs
¼ cup sugar
½ cup unbleached flour
½ cup wholewheat flour
2/3 cup cornmeal (preferable stone-ground)
2 Tbsp. wheat germ
2 tsp. baking powder
¼ tsp baking soda
¾ tsp. salt
1 cup buttermilk, well shaken
¼ cup butter, melted & cooled slightly
Preheat the oven to 400 F.
Butter & flour or spray with non-stick cooking spray, a 8 x 8 x 2” glass baking dish. Sift the flours together & measure out 1 cup. Sift the flour again with the cornmeal, baking powder, baking soda & salt; stir in the wheat germ. With a whisk, beat the eggs in a large bowl; add the sugar & mix well.
Add the dry ingredients to the egg mixture alternately with the buttermilk in 3 additions of each, combining well after each addition. Stir in the melted butter & pour the batter into the prepared baking dish. Place in the oven & bake for about 25 minutes or until a toothpick inserted in the centre comes out dry.
Cool slightly, cut into 16 pieces & serve warm.
