A Cereal Breakfast Bread

 

I liked my porridge recipe so much, I decided to turn it into a filling breakfast bread! This is a play on cornbread. but is really very moist. It makes a great snack cake to have with a mid-morning beverage. Also great with a mixture of stewed fruit and fresh fruit on the side.

1-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup white cornmeal

¼ cup Semolina

1 tablespoon baking powder

1/4 teaspoon salt

2 large eggs, room temperature

1 cup Kefir or 1% milk

¼ cup sour cream

2 tablespoons butter, melted, plus oil to make up to 1/3 cup

1/4 teaspoon each of nutmeg, cloves, cinnamon, coriander

½ teaspoon vanilla

1 cup fresh or frozen blueberries

2 Tablespoons dark brown sugar

 

Directions

 

1.       Preheat oven to 350°. Grease an 8-in. square baking pan. Line the bottom with a square of parchment paper.

 

2.       Melt the butter then make up to 1/3 cup using a light vegetable oil.

    2. Whisk together the flour, cornmeal, semolina, baking powder, salt, sugar and spices.  In another bowl, whisk together eggs, kefir/milk, sour cream, vanilla and oil Add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan/baking dish.Sprinkle the brown sugar over the rop.

    3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.