Ingredients:
- 1 1/4
cup
self-rising cornmeal
- 3/4
cup
self-rising flour
- 1
teaspoon
sugar
- 1/2
teaspoon
dried marjoram
- 1/2
teaspoon
dried thyme
- 1/4
teaspoon
celery seed
- 2
eggs, beaten
- 1 1/2
cup
milk
- 6
tablespoon
butter, melted
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Directions:
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Preheat oven to 425 degrees. Combine dry ingredients in a large bowl. Combine eggs, milk and butter in a separate bowl, and add to the bowl of dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch pan. Bake for 25 minutes or until golden brown.
Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ease of preparation: easy
SCCB p. 102
Recipe courtesy Paula Deen
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