"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Herb Cornmeal-Cheese Bread Recipe

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This recipe for Herb Cornmeal-Cheese Bread, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Kohl Family
Added: Tuesday, April 22, 2008


1 cup cornmeal
1 tsp. salt
1 ¼ cup white or whole-wheat flour
1 tsp. cumin
¼ tsp cayenne pepper
1 tsp. baking powder
½ tsp. baking soda
1/3 cup parsley, chopped
¼ cup water
1 cup sour cream or yogurt or ½ C. buttermilk
2 eggs
2 T. molasses
¼ cup melted butter or oil
¼ lb (about 1 cup) cheese- Jack, cheddar, Muenster, diced finely not grated

In a bowl, combine cornmeal, flour, salt, baking powder, baking soda, cumin, cayenne pepper, and parsley. In a separate bowl combine sour cream, water, eggs, molasses, & melted butter. Add cheese to bowl with dried ingredients, pour on liquid ingredients & combine the two. Don’t over mix. Pour mix into a greased 9x9 pan and bake 425° 20-25 min until golden & firm to the touch. Serve hot.

Variation: Heat a 9” heavy skillet over high heat for 1 minute. Add 1 T. butter, let it melt & brush over the surface of pan. Add cornbread batter & put directly into 425° oven & bake.




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