Get the Recipe
Not everyone loves sweet things for breakfast. I know because I live with one of those people. I've seen the guy wake up and heat up frozen taquitos for breakfast. I've seen him despondently paw through our cabinets and shelves, rejecting my stash of sugary cereals, cinnamon raisin bread, and jam.
It's not that he doesn't like or won't eat the things I bake (there's too much food and too little time between columns to be discerning) but he eats them for dessert, or brings them to work for a late-afternoon snack. Personally I can't understand this mentality. I need a strong coffee and a sucrose shot to heart to get started in the morning. But I'm willing to compromise, if that's even what you can call eating these awesome little loaves.
This bread is definitely savory, and I would love to eat it with a side of bacon and eggs, or even with chili if there is any leftover at lunch. Chopped rosemary infuses the bread with an herbal, piny flavor that plays well with the corn's subtle sweetness. Polenta gives this bread a coarse cornbread texture, but olive oil ensures that the crumb doesn't dry out. I like baking these in individual loaf pans, making each bread the perfect breakfast-size. They're my alterna-muffins, for those who walk on the savory side of life.