Olive And Pepper Loaves With Avocado Cream

• 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

1. Preheat the oven to 350u0b0F. Grease 8 mini loaf pans.
2. 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.
3. 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.
4. 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.

flour, cornmeal, egg, milk, butter, cheddar cheese, black olives, red peppers, avocado cream, avocado, cream cheese, sour cream, cilantro, green onions, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/24790 (may not work)