Herb Cornbread Recipe


Difficulty LevelEasyCourse


 Active dry yeast1 Tablespoon (1 Package)
 Warm water1⁄2 Cup (8 tbs)
 Celery seeds2 Teaspoon
 Ground sage2 Teaspoon
 Ground ginger1 Dash
 Evaporated skim milk13 Ounce
 Salt1 Teaspoon
 Vegetable oil2 Teaspoon
 All purpose flour4 Cup (64 tbs)
 Yellow cornmeal1⁄2 Cup (8 tbs)

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 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


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.