SICILIAN PESTO CORN BREAD

"This herb-flecked golden corn bread takes a turn from the traditional with a lively blend of Italian seasonings. Its an ideal accompaniment for soups, stews, eggs and a wide range of favorite main dishes."

1 1/2 cups all-purpose flour
1/2 cup Quaker Corn Meal
1/3 cup grated parmesan cheese
2 tablespoons sugar
1 tablespoon baking powder
1 tablespoon basil, crushed
1/2 teaspoon garlic salt
3/4 cup milk
1/3 cup olive oil
2 eggs, beaten
1/4 cup toasted pine nuts
parmesan cheese

Heat oven to 400 degrees F. Grease a 8 or 9-inch square baking pan.

Combine dry ingredients. Add combined milk, oil and eggs, mixing just until moistened. Stir in pine nuts. Spread evenly into prepared pan. Sprinkle lightly with additional parmesan cheese, if desired.

Bake 20 to 22 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.

TO FREEZE BREAD:
Wrap individual servings securely. Freeze up to 3 months. To reheat frozen bread: Unwrap; place on microwaveable plate. Cover loosely. Microwave at HIGH about 1 minute per serving or until heated through.

Janice Elder, Charlotte, North Carolina
$1,000 First Prize Winner, Breads, Dressings and Stuffings Category

Makes 9 servings
From: Recipelink.com
Source: Recipe pamphlet: Winning Ways with Quaker Corn Meal, Prize-Winning Recipes from the 1990 Quaker Corn Meal "Contemporary Classics Recipe Contest"