Herb Cornbread

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 to 10 servings
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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


  1. Preheat oven to 425 degrees F.
  2. 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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