Bake up Herbal Breads for the Smell of Home

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Place pan into larger pan or kettle with boiling water. Add enough water to come halfway up sides of ring mold or cans. Place plate or flat pan over top of ring mold or cover top of cans with foil. Put lid on pan or kettle and bring to slow boil. Steam bread for 1 1/2 to 2 hours. It’s done when it’s springy to the touch and no longer sticky. Remove bread from hot water and cool for about 10 minutes. Carefully turn hot bread out of ring mold or cans and place on rack to cool. Slice and serve warm, plain or with butter or cream cheese. The bread should keep for about a week, and it also freezes very well.

Skillet Corn Bread
with Cheddar, Corn and Chiles

Serves 8

This savory corn bread is rich and cake-like and full of flavor. Taste your sage to see how strong it is; if you use a strong-flavored one like Berggarten, use only about 3 tablespoons. Oregano and marjoram are also very tasty used in place of the sage. This is a great accompaniment to baked beans and coleslaw.

1 cup unbleached white flour
1 cup cornmeal, preferably stone ground
1/4cup whole-wheat flour
2 1/2teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup whole or 2 percent milk
3 extra-large eggs
1/4cup cold-pressed vegetable or corn oil
2 tablespoons honey or sorghum
4 tablespoons finely shredded fresh sage or 1 1/2 tablespoons crumbled dried sage
2 cloves minced garlic
1/2cup finely sliced green onions or chopped onion
2 or 3 serrano or jalapeño peppers, stemmed, seeded and minced fine
1 cup fresh or frozen corn kernels
1 cup grated sharp cheddar cheese

Heat oven to 375°F. Rub 10-inch iron skillet with oil.

In large bowl, combine flour, cornmeal, whole-wheat flour, baking powder, salt and chili powder; blend well.

In another bowl, combine milk, eggs, oil and honey, and whisk for 1 minute. Stir sage, garlic, onions, chiles and corn into liquid ingredients.

Add liquid ingredients to dry ingredients along with cheese and stir until just mixed. Pour batter into oiled skillet and place in preheated oven. Bake for about 35 to 40 minutes or until cake tester inserted in center comes out clean. Let corn bread cool in skillet for 5 to 10 minutes before cutting and serving.

Homemade Biscuits
with Chives and Parmesan

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