Herbed Cornbread

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  • 1 cup cornmeal
  • 1 cup flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons sugar
  • 2 eggs
  • 4 tablespoons vegetable oil
  • 1 cup milk
  • 1/3 parsley, finely chopped
  • 1 tablespoon dried sage, crumbled


In medium bowl, stir together cornmeal, flour, baking powder, salt and sugar. In small bowl, beat two eggs and stir in vegetable oil, milk, parsley and sage. Stir wet ingredients into dry; stir just to mix and turn batter into greased 8×8-inch baking pan. Bake in 400° oven 20-25 minutes, until lightly browned. Let cool, crumble coarsely and let stand overnight, covered loosely, to dry. Makes 8 cups.

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