I liked the bread just fine. It tasted good and it wasn’t too dry and crumbly the way cornbread can sometimes be. It was moist and the sunflowers gave it an interesting taste and texture. Yet while I like the bread, which was even better with butter on it, it doesn’t come close to that incredible cornbread I used to make. Still, I’m glad I tried it, and I’m looking forward to enjoying more of it with my leftover chicken soup tomorrow night. You can see the bread sliced here.
Polenta Sunflower Seed Bread (Adapted from: “Bread: the breads of the world and how to bake them at home” by Christine Ingram and Jennie Shapter. See page 170 for the their Polenta Bread recipe)
