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Herb Cornbread Recipe
|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|
|Vegetable oil||2 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
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 mg
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
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.