Salsa Corn and Oat Quick Bread

1 c quick rolled oats

1½ c corn flour

1 t baking soda

1 t baking powder

2 T raw sugar

1 T cumin

1 egg

¾ c salsa

8 oz. corn

½ c sour cream

⅓ c vegetable oil

⅛ c capers, chopped olives or jalapenos

Preheat your oven to 350⁰.  Combine the dry ingredients in a large bowl.  Do the same with the next group in a medium bowl.  Mix each very well, separately.  Pour the wet ingredients into the dry bowl, mixing quickly, but just until incorporated, don't over mix.  Pour into a buttered 9x9" glass pan or an 8-9" seasoned cast iron pan.  Sprinkle the top with a some smokey salt flakes, or some turbinado sugar to bring out the sweetness of the corn.  Bake for 45 minutes.  Cool to room temperature before cutting.

This would go great with chili, soup or grilled meat and vegetables.  I'm also considering letting it dry, cutting it into cubes and using it with crusty bread cubes as stuffing for our Thanksgiving turkey.  Gobble, gobble! . .Lin