Corn Muffin Bread with Dried Cherries

 

Looking for a tasty moist corn muffin in a loaf? Look no farther. This is based on Ina Garten's Fresh Raspberry Corn Muffin recipe, which is great I'm sure, but when you lack raspberries and a muffin tin, you have to pivot. I did have some dried tart cherries on hand. You can sub fresh or dried fruit, but adjust the baking time accordingly.

Corn Muffin Bread with Dried Cherries
Recipe by Ina Garten: Modern Comfort Food
Makes one 9x5" loaf

1 1/2 cups flour

1/2 cup sugar

1/2 cup cornmeal

1 Tblsp baking powder

1/2 Tblsp salt

1 cup whole milk

1 egg

1 stick butter, melted

1/3 cup dried fruit, cut into bite-sized pieces

Preheat oven to 375 degrees, rack in the middle.

Spray a 9x5" loaf pan with vegetable oil. Set aside.

In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs and butter. Make a well in the dry ingredients and pour in the wet mixture. Stir with a rubber spatula until just mixed. It will be a bit lumpy.

Set batter aside for 15 minutes.

When the batter has rested, fold in the fruit. Transfer to the prepared loaf pan and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

Serve warm or at room temperature. You can also slice the loaf and freeze it.