Corn and Sour Cherry Mini-Loaves (a quick bread)
from Di, 11/21/00:
MOIST MINIATURE CORN AND SOUR CHERRY LOAVES (this one came out OK)
Crunchy on the outside, airy and moist on the inside, these quick breads can be more than a Thanksgiving sideboard favorite. The sour cherries are interesting, but this recipe works well without them too. The loaves' deep corn flavor is exceptional.
3/4 cup oil
1 1/2 cups sugar
3 eggs
1 cup water
1 teaspoon vanilla
1/4 teaspoon lemon extract or lemon oil
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups flour
1 cup stone-ground cornmeal
1 cup sour cherries, well drained and dried, cut in half
Butter for greasing or nonstick cooking spray
Mix together oil and sugar. Blend in eggs, then add water, vanilla and lemon extract. Combine salt, baking powder, baking soda, flour and cornmeal, then fold dry ingredients into wet. Stir in cherries. Batter will be thin.
Pour batter into 10 generously greased (1 1/2x3- to 4-inch) mini-loaf pans lined with paper muffin caps flattened to fit bottom of loaf pans. (You can also use 12 greased muffin cups lined with paper cups.) Bake at 400 degrees 10 minutes, then reduce heat to 350 degrees and bake until edges are lightly browned and tops are just firm (may have a crack down center) and spring back when touched, 16 to 20 minutes.
10 mini-loaves. Each loaf: 397 calories; 366 mg sodium; 64 mg cholesterol; 19 grams fat; 55 grams carbohydrates; 5 grams protein; 0.31 gram fiber.