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Herb Cornbread

Diabetic.Foodie's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄2 Cup (8 tbs)
  Celery seeds 2 Teaspoon
  Ground sage 2 Teaspoon
  Ground ginger 1 Dash
  Evaporated skim milk 13 Ounce
  Salt 1 Teaspoon
  Vegetable oil 2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)

Dissolve yeast in water in a large mixer bowl.
Blend in celery seeds, sage and ginger.
Allow to stand at room temperature until mixture is bubbly.
Stir in milk, salt and oil.
On low speed, beat in flour 1 c. (250 mL) at a time.
Beat well after each addition.
When mixture becomes too thick to beat with the mixer, stir in remaining flour and cornmeal with a spoon (dough should be heavy).
Divide dough and place into 2 well-greased 1 lb. (500 g) coffee cans. (Dough may be frozen at this time for later use.) Cover and allow to rise until dough rises to top of can.
Bake at 350°F (175°C) for 45 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2641 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 78 mg26%

Sodium 2525.1 mg105.2%

Total Carbohydrates 511 g170.2%

Dietary Fiber 27.2 g108.8%

Sugars 53.6 g

Protein 92 g183.2%

Vitamin A 37.9% Vitamin C 8.4%

Calcium 147.2% Iron 198.3%

*Based on a 2000 Calorie diet


Herb Cornbread Recipe