Olive And Pepper Loaves With Avocado Cream - cooking recipe

Ingredients

1 1/4 cups self-rising flour
3/4 cup cornmeal
1 None egg
1 cup milk
7 tbsp butter, melted
1 cup grated Cheddar cheese
1/3 cup sliced black olives
1/3 cup chopped roasted red peppers
None None FOR THE AVOCADO CREAM
1 large ripe avocado, chopped
4 oz cream cheese, at room temperature
1/2 cup sour cream
2 tbsp chopped cilantro
2 None green onions, finely chopped
1 clove garlic, crushed

Preparation

Preheat the oven to 350\u00b0F. Grease 8 mini loaf pans.
Sift flour into a large bowl. Stir in cornmeal and a pinch of salt. Whisk egg, milk and butter in a medium bowl. Stir into flour mixture until just combined. Stir in 1/2 cup of the cheese. Spoon into prepared pans; smooth tops. Sprinkle with olives, peppers and remaining cheese.
Bake for 20-25 mins or until a toothpick inserted into center comes out clean. Cool in pans for 5 mins. Remove from pans; cool completely on a wire rack.
For the avocado cream, place avocado in a bowl. Mash until smooth. Add remaining ingredients; stir until well combined. Season with salt and pepper. Serve bread with avocado cream.