Corn Batter Bread

This is not your standard corn bread.  The sage, celery seeds, and cornmeal give the sourdough base an earthy quality.
  • Serving SizeAbout 5 cups batter

    Ingredients

    • Basic Sourdough Batter
    • 1 teaspoon ground sage
    • 2 teaspoons celery seeds
    • 1/2 cup yellow cornmeal
    1

    Combine the sourdough batter, sage, celery seeds, and cornmeal in a large mixing bowl and mix well

    2

    Spoon the batter into two 8 1/2 by 4 1/2 by 2 1/2 inch pans.  Cover lightly with plastic wrap and proof 3 hours at room temperature or 1 to 2 hours in a proofing box at 85°, or until the dough rises 1/2 inch above the pan tops

    3

    Bake in a preheated oven at 350° for 45 minutes.  Remove from the pans and cool on a wire rack.

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