Instructions: 1. Preheat oven to 350F. Lightly oil an 8-by-4-inch loaf pan or coat it with nonstick spray.

2. In a large bowl, whisk flour, cornmeal, wheat germ, baking powder, baking soda and salt.

3. In a medium bowl, whisk egg, buttermilk, molasses and oil. Add to flour mixture and stir with a rubber spatula just until combined. Scrape batter into prepared pan.

4. Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean.

5. Turn bread out onto a wire rack. Serve warm or at room temperature.

Variation:
This recipe also makes great crunchy muffins. Bake at 350(infinity)F for 15 minutes.

Deborah Madisons latest book, Vegetarian Cooking for Everyone (Broadway Books), is due out in October.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.