Sticking with the cornbread theme I decided to make this loaf to use up the rest of my buttermilk and cornmeal. It came together ridiculously quickly (just like yesterday's muffins) and smelt amazing in the oven!
I went with fresh granny smith apple and dried apricots for both the colour and sweetness.
Cornmeal and Fruit Loaf
From Baking - p43
1 cup buttermilk
5 tbs unsalted butter, melted
2 large eggs
1 1/4 c plain flour
3/4 c cornmeal
1/2 c sugar
1 tbs baking powder
1/2 ts baking soda
1/2 ts cinnamon
1/4 ts nutmeg
1/4 ts salt
1 apple or pear, peeled cored and cut in a small dice
1/2 cup diced dried apple or pear (or apricot in my case)
Centre a rack in the oven and preheat to 180 degrees. Butter and line a 9 x 5 inch loaf pan (i never place cake pans on a rack as Dorie suggest because everything burns that way).
Whisk together the buttermilk, melted butter and eggs.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Fold in the liquid ingredients using a large rubber spatula until everything is just moistened. Stir in the fruits and scrape batter into prepared tin.
Bake for about 1hr (or 45 minutes in my case) or until a thin knife inserted into the middle comes out clean. Cool in the pan for 10 minutes then invert onto a rack and cool right side up.
Delicious warm out of the oven or freeze in slices for making great toast the next day!