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HARVEST HERB BREAD
(One 9 x 13-Inch Bread)
Here’s an easy recipe to teach the muffin method of combining ingredients. A corn bread that incorporates three herbs and spices to make a pleasing, different product. Basil, thyme, and oregano are blended with a self-rising corn meal flour mix to complement Fall meals.
2 cups Tripletts enriched 1/4 teaspoon thyme
Self-Rising Corn Meal 1/4 teaspoon basil 1/2 cup Triplett’s sifted en- 2 eggs, beaten
riched Self-Rising Flour V2 cup melted shortening 2 Tablespoons sugar or oil 1/4 teaspoon oregano 1 1/4 cups milk
Combine corn meal, flour, sugar, and herbs. Combine egg, fat and milk. Add to corn meal mixture and combine well. Turn into well-greased 9xl3-inch pan. Rake in hot oven (425 deg.) 20 to 25 minutes.
TRIPLETT’S MILLING CO.
CULPEPER. VA.
84.8%