My Version of Paula’s Herb Corn Bread

Herb Corn Bread

Herb Corn Bread

As winter is approaching fast, I’m starting to turn to my comfort foods for dinner. This includes corn bread. As I really started to look through one of my Paula Deen’s cookbooks, I came across her recipe for Herb Corn Bread. I couldn’t leave this recipe to be just another recipe in a cookbook. I had to try it. It combines a lot of the dried herbs I use in my soups and compliments it nicely. I had to add baking powder to replace the use of self-rising flour and add guar gum to act as the binder. The original recipe is in The Lady & Sons Savannah Country Cookbook (ISBN 13: 978-0-375-75111-0), page 102. Enjoy.

Serves 9

1 1/4 cups cornmeal

1/4 cup Gluten Free Flour Mix

1 tsp sugar

1 tsp baking powder

1/2 tsp guar gum

1/2 tsp dried marjoram

1/2 tsp dried thyme

1/4 tsp celery seed

2 eggs, beaten

1 1/4 cups milk (or soy milk if you’re lactose intolerant)

6 tbsp butter or margarine, melted

Preheat oven to 425 degrees Fahrenheit. Combine dry ingredients in a large bowl. Combine eggs, milk and butter. Add to dry ingredients, stirring until just moistened. Pour batter into a lightly greased 9-inch square pan. Bake for 25 minutes or until golden brown.

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