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.