Savoury Quick Bread

http://www.metronews.ca/toronto/life/article/1027929--put-on-your-baker-s-hat

Savoury Quick Bread

Ingredients:
500 ml (2 cups) all-purpose flour
50 ml (1/4 cup) cornmeal
12 ml (2 1/2 tsp) baking powder
5 ml (1 tsp) salt
30 ml (2 tbsp) sugar
250 ml (1 cup) sour cream
45 ml (3 tbsp) melted butter
2 eggs
250 ml (1 cup) cooked, mashed potato (unseasoned)
Mix-ins (see fact box)

Preparation:
1. Heat oven to 180 C (350 F). Coat a loaf or muffin pan with cooking spray.

2. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In another bowl, mix together sour cream, butter, eggs, mashed potato and the mix-ins of your choice. Add potato-sour cream mixture to flour mixture and mix just until combined.

3. For loaf, spread batter into prepared pan. Cook until a wooden skewer inserted at the centre comes out clean, 60 minutes. For muffins, spoon batter into prepared tins and bake 20 minutes. Let cool for 10 minutes in pan, then turn out onto a cooling rack. Let loaf cool fully before cutting.

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.

Variations
    Southwestern
    125 ml (1/2 cup) diced cooked bacon, 50 ml (1/4 cup) cooked diced green pepper, 125 ml (1/2 cup) cooked diced onion, 15 ml (1 tbsp) diced jalapeno
    Olive-herb
     175 ml (3/4 cup) chopped olives, 125 ml (1/2 cup) grated Parmesan, 30 ml (2 tbsp) chopped capers, 15 ml (1 tbsp) chopped fresh thyme, 15 ml (1 tbsp) chopped fresh rosemary
    Blue  cheese walnut
    50 ml (1/4 cup) diced roasted red pepper, 125 ml (1/2 cup) toasted chopped walnuts, 125 ml (1/2 cup) crumbled blue cheese, 2 ml (1/2 tsp) black pepper