Cornbread

Tomato Basil Cornbread
adapted from 125 Best Quick Bread Recipes, by Washburn and Butt
Ingredients
3/4 C corn flour (called for all-purpose)
1/2 C cornmeal
2 Tbs granulated sugar
2 Tbs + 1/8 tsp baking powder (my new method to adjust to switching to corn flour)
1/2 tsp salt
1/2 C snipped fresh basil (from my back yard)
1/4 C olive oil
4 eggs
1 C chopped arugula (called for spinach)
1 1/2 C coarsely chopped tomatoes
1 Tbs minced leek
(all produce from Hollygrove)

Directions
Preheat oven to 350. Lightly grease a 9-inch square pan.
Makes 9 3-inch square pieces
1.  In a large bowl, stir together flour, cornmeal, sugar, baking powder, salt and basil.
2.  In a separate bowl, using an electric mixer, beat oil and eggs until combined. Pour mixture over dry ingredients and stir just until combined. Gently fold in arugula, tomatoes and leeks. Spoon into prepared pan.
3. Bake in preheated oven for 30-40 minutes or until a cake tester inserted in the center comes out clean. Serve hot.

The verdict? YUM! Big, fat, delicious, no-question, yum. They are good warm, right out of the oven, but just a delicious the morning after with a bit of butter. The only thing not local is the baking powder, which is allowed under my interpretation of the Bienville Rule.