Kumquat Corn Bread

Other than having to make a batch of kumquat reduction, this recipe is as simple as a quickbread can be.
To start, make your reduction:
Fill a blender with kumquats, and then cover your kumquats with filtered water.
Hit puree for a few minutes, and then using the back of a wooden spoon, force through a sieve into a large pot. Toss the mass that won't go through the sieve. Add sugar to the liquid in your pot to taste, and then gently simmer until the consistency of a thick syrup has been achieved. Enjoy the scent of cooking kumquats, there's nothing quite like it.

Preheat to 350 F.


Wet Ingredients:
1/4 cup of kumquat reduction, see directions above. (ave the remainder of your unused reduction for pancake syrup, beverage flavoring, an amazing Margarita mix, even flavoring seafood.)
2 eggs
1/3 cup vegetable oil (we use avocado oil)
3 Tablespoons of melted butter
1.25 cups milk
Combine all wet ingredients and set aside

Dry Ingredients:
1.5 cups wheat flour
2/3 cups organic can sugar
1/2 cup white corn meal
1 Tablespoon of baking powder
1/2 Teaspoon of Himalayan salt and another 1/2 to sprinkle on top later
Combine all dry ingredients and then fold wet ingredients into dry ingredients.

 Our into a greased square pan, and bake for about 35 minutes until just beginning to become golden on the top. Don't overcook. 



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