Herbed Tomato Corn Bread

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Herbed Tomato Corn Bread

 

1 cup unbleached all-purpose flour

2/3 cup whole-wheat flour

3 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar or honey

3/4 cup cornmeal

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon dried dill

1 egg

1 1/2 cups tomato juice or puree

1/4 cup vegetable oil

 

Preheat oven to 425 degrees. In a large bowl, sift the

flours with the baking powder, salt, and sugar. (if

you are using honey, mix it with the tomato juice.)

Stir in the cornmeal and herbs.

In a medium-size bowl, beat the egg. Stir in the

tomato juice and oil. Add this mixture all at once to

the dry ingredients. Stir just enough to moisten the

mixture.

Pour the batter into an oiled 8 by 8-inch baking pan

and bake for 30 minutes or until golden on top. Cool

on a wire rack. Serves 8.

 

 

 

 

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