Herbed Cornmeal Bread Recipe
Ingredients
| Cornmeal | 2 Cup (16 tbs) | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Tablespoon | |
| 1 tsp each dried thyme, dried tarragon and salt 5 mL | ||
| Milk | 2 Cup (16 tbs) | |
| 1/2 cup butter, melted 125 mL | ||
| 2 eggs, lightly beaten | ||
Directions
In bowl, combine cornmeal, whole wheat and all purpose flours, baking powder, thyme, tarragon and salt; mix well.
Blend together milk, butter and eggs; add to dry ingredients, stirring just until moistened.
Pour into greased 8 inch (2 L) square cake pan.
Bake in 400°F (200°C) oven for 25 minutes or until golden; let cool. (Bread can be wrapped in foil or plastic wrap and frozen for up to 2 weeks.)
Cut into cubes.
Blend together milk, butter and eggs; add to dry ingredients, stirring just until moistened.
Pour into greased 8 inch (2 L) square cake pan.
Bake in 400°F (200°C) oven for 25 minutes or until golden; let cool. (Bread can be wrapped in foil or plastic wrap and frozen for up to 2 weeks.)
Cut into cubes.
Chef
