An especially easy baking powder version of the traditional yeast-leavened cornmeal and molasses bread. We've used buttermilk instead of water to give the loaf moistness and tang.
Recipe information
Yield
Makes 1 loaf
Ingredients
1 1/4 cups all purpose flour
1 1/4 cups whole wheat flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/3 cup dark molasses
1/4 cup (1/2 stick) butter, melted
1 egg
Poppy seeds
Preparation
Preheat oven to 350°F. Grease 9x5-inch glass loaf pan. Mix all purpose flour, whole wheat flour, yellow cornmeal, baking powder, salt and baking soda in large bowl. Combine buttermilk, dark molasses, butter and egg in another bowl and mix to blend. Add to dry ingredients and stir until just blended. Spoon into prepared loaf pan. Sprinkle with poppy seeds. Bake until loaf is springy to touch, about 1 hour. Cool in pan on rack 10 minutes. Turn out onto rack. Cool bread to room temperature. Cut into slices and serve.
