1 c Yellow cornmeal 1/4 ts Dried savory
1 c Unbleached A-P flour 1/8 ts Dried thyme leaves, crumbled
2 tb Sugar pn Celery seed
1 tb Plus 1/2 ts baking powder 1 c Milk
1 ts Salt 1/4 c Butter, melted and cooled
4 Green onions, minced 1 Egg
1/4 ts Leaf sage, crumbled
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.
Yields
1 servings