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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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Herb Cornbread Recipe