Corn and Pimiento Loaf
Preheat oven to 350°F. Grease a 9x5-inch loaf pan with vegetable oil. Mix together 1 cup all-purpose flour, ½ cup fine cornmeal,
¹⁄8 cup sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ cup vegetable oil, ¹⁄³ cup sour cream, 1 large egg, ½ cup canned corn kernels (drained), and 1 piece canned pimiento (drained and chopped roughly) in a medium bowl until well combined. Pour into prepared pan and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. Makes 1 medium loaf.