Recipe: Savory Quick Bread with Variations (Southwestern, Olive-Herb, and Blue Cheese)

SAVORY QUICK BREAD
Makes 1 loaf or 12 muffins

2 cups all-purpose flour
1/4 cup cornmeal
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup sour cream
3 tablespoons melted butter
2 eggs
1 cup cooked, mashed potato (unseasoned)
Mix-ins (listed below)

Heat the oven to 350 degrees F. Coat a loaf or muffin pan with cooking spray.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.

In another bowl, mix together the sour cream, butter, eggs, mashed potato and the mix-ins of your choice. Add the potato-sour cream mixture to the flour mixture and mix just until combined.

FOR A LOAF:
Spread the batter (it will be thick) into the prepared pan. Bake until a wooden skewer inserted at the center comes out clean, about 50 to 60 minutes. Allow the loaf to cool fully before cutting.

FOR MUFFINS:
Spoon the batter into the prepared tins and bake for 18 to 20 minutes. Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack.

MIX-INS:

SOUTHWESTERN:
1/2 cup diced cooked bacon
1/4 cup cooked diced green bell pepper
1/2 cup cooked diced onion
1 tablespoon diced jalapeno

OLIVE-HERB:
3/4 cup chopped olives
1/2 cup grated Parmesan cheese
2 tablespoons chopped capers
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary

BLUE CHEESE WALNUT:
1/4 cup diced roasted red pepper
1/2 cup toasted chopped walnuts
1/2 cup crumbled blue cheese
1/2 teaspoon ground black pepper