Gosh, with all the record snowfall this month, I can't refrain myself from dreaming 'bout the past summer at Deer Haven, when the birds nests were brimming with sweet little babies, the grass needed mowing every other day, and the herb garden was overflowing with delightful green pleasantries of all kinds. So glad I dried those beautiful green sage and rosemary leaves and saved them for these cold, cold days of December! In fact, I made Nannie's Herb Cornbread just the other day with the dried herbs harvested this past summer...
Here's how to make Nannie's Herb Cornbread...
Ingredients:
1 1/4 cup self rising cornmeal
3/4 cup self rising flour
1 teaspoon sugar
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 ts celery seed
2 eggs, beaten
1 1/2 cup buttermilk
6 tablespoons butter, melted
Directions:
Combine dry ingredients in a large bowl. Combine eggs, buttermilk, and butter in a separate bowl. Add these to the dry ingredients and stir til just moistened. Pour into a 9 inch iron skillet that has about 2 teaspoon of hot, melted butter in it. Bake for 25 minutes in a 400 degrees F oven or until golden brown.
Until next time, and I do hope all your cornbread dreams come true!
Love, Di
Here's how to make Nannie's Herb Cornbread...
Ingredients:
1 1/4 cup self rising cornmeal
3/4 cup self rising flour
1 teaspoon sugar
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/4 ts celery seed
2 eggs, beaten
1 1/2 cup buttermilk
6 tablespoons butter, melted
Directions:
Combine dry ingredients in a large bowl. Combine eggs, buttermilk, and butter in a separate bowl. Add these to the dry ingredients and stir til just moistened. Pour into a 9 inch iron skillet that has about 2 teaspoon of hot, melted butter in it. Bake for 25 minutes in a 400 degrees F oven or until golden brown.
Until next time, and I do hope all your cornbread dreams come true!
Love, Di
