375-400°
25 - 30 min - makes 1 loaf

1 cup cornmeal1 cup rolled oats or oatmeal
1 cup whole wheat flour
4 teaspoons baking powder
1/8 cup honey (1/4 cup sugar)
4 tablespoons molasses (op)
½ teaspoon sea salt
1 cup milk or 1 cup yugurt
1 - 2 eggs beaten¼ cup vegetable oil

Mix dry ingredients in one bowl, mix liquid ingredients into another. Pour wet ingredients into bowl of dry ingredients. Mix lightly then turn mixture into a well oiled pan. The Addition of oats makes a sweeter, moister and nuttier tasing quick bread. I would advise checking bread for doneness at about twenty minutes or sooner depending on the heat of your oven.

It is easy to turn this into a special bread with the edition of fresh or dried herbs, nuts or dried fruits such as dates.

Make a complete meal by incorporating cooked beans and a cheese or a cheese and tomato topping.