Ingredients
- 1 1/4 cups 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 cups milk
- 6 tablespoons butter, melted
Directions
Preheat oven to 425 degrees F.
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.
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By ladyluck032964_...
BLUE MOUNTAIN, MS
on August 27, 2011
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easy to do and yummie too.
By maureenwilson_9...
Sammamish, WA
on January 22, 2011
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Wish she would not write her recipes with "self-rising" ingredients. They are not common in some areas of the US..
By jordancolbydupu...
Houston, 83
on July 08, 2010
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Something is just generally off about this recipe. I've made it several times as part of a recipe modification project, and every time it comes out awful. The liquid/dry ratio is definitely off. And as always, too much butter.
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