Herbed corn bread

1 servings

Ingredients

QuantityIngredient
1cupYellow cornmeal
1cupUnbleached A-P flour
2tablespoonsSugar
1tablespoonPlus 1/2 ts baking powder
1teaspoonSalt
4Green onions, minced
¼teaspoonLeaf sage, crumbled
¼teaspoonDried savory
teaspoonDried thyme leaves, crumbled
pinchCelery seed
1cupMilk
¼cupButter, melted and cooled
1Egg

Directions

1. Preheat oven to 425F. Grease 8-inch square metal baking pan. 2.

Sift cornmeal, flour, sugar, baking powder and salt into mixing bowl.

Add onion and herbs and blend well. 3. In another bowl, beat milk, butter and egg until foamy. Add dry incredients and stir just to combine. Mixture should be lumpy; do not overblend. 4. Turn into prepared pan and bak until corn bread tests done, about 30 minutes.

Remove from oven and let cool 10 minutes in pan. Invert onto rack and cool to room temperature. To serve: If not using for stuffing, cut into squares and serve hot with any poultry or meat dish. Ahead: Can be frozen up to 3 months.