I love this bread! It's quick. It's easy. It's delicious. It appeals to the cornbread lover in me. It has a texture and mouthfeel very close to my ideal cornbread with a hit of molasses and caraway-rye to mix it up a bit. Usually I prefer recipes that have close to a 1:1 ratio of flour to cornmeal, but I think this one gets away with the slightly higher flour ratio by dint of using whole rye flour and not being too sweet. (I do like a little bit of sugar in my cornbread, just not too much.)

This definitely isn't to everyone's tastes. It's a dark, savoury, crumbly cornbread. If you're not a fan of both dark rye and cornbread, you probably won't be a huge fan of this loaf. That said, if those qualities all sound promising to you, this might end up being one of your new favourites!

Corn Rye Quickbread

Slightly adapted from Laurel's Kitchen Bread Book

Ingredients

• 1 1/2 c. whole rye flour
• 1 c. cornmeal
• 1/2 tsp. coarse sea salt
• 2 tsp. caraway seeds
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3 Tbsp. canola (or other neutral) oil
• 3 Tbsp. molasses
• 1 egg
• 1 1/4 c. buttermilk

Directions

1. Preheat oven to 350°F (180°C) and grease a loaf pan.
2. Combine flour, cornmeal, caraway seeds, and salt.
3. Sift in baking powder and baking soda and mix well.
4. Beat oil and molasses with egg.
5. Stir buttermilk into egg mixture.
6. Dump dry ingredients into wet and mix until just combined.
7. Pour batter into greased loaf pan and bake at 350°F (180°C) for ~1 hour.