Lunch: Herb Cornbread

A fresh and herby twist on traditional Southern cornbread,

Ingredients

1/4 teaspoon celery seed
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon sugar
3/4 cup self-rising flour
1 1/4 cups self-rising cornmeal
2 eggs, beaten
1 1/2 cups milk
6 tablespoons butter, melted

Instructions

Preheat oven to 425 °. 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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