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1/2 cup of sesame seeds
In a wide frying pan over medium heat, toast sesame seeds, shaking pan frequently, until seeds are golden (about 2 minutes); set aside.
In a large bowl, stir together flour, sugar, salt, and baking soda until thoroughly blended. Mix in cornmeal, wheat germ, and sesame seeds.
In a separate bowl, mix together buttermilk, salad oil, and eggs.
Stir liquid mixture into dry ingredients just until blended. Pour into greased loaf pan.
Bake in a preheated 375°F oven (350°F for a glass pan) for about 55 minutes or until a wooden pick comes out clean. Let cool in the pan for 5 minutes; then turn onto a rack to cool completely.
Poster's Notes:
The cornbread has a tantalizing aroma, and it's really great well-toasted with a little jam. Enjoy!
Posted by Judy Sennesh
Nutritional Info Per Serving: N/A
1-1/2 cups of all-purpose flour
1/2 cup of sugar
1-1/2 teaspoons salt
1-1/4 teaspoons of baking soda
2 cups of yellow cornmeal
1 cup of wheat germ
2 cups buttermilk
3/4 cup of salad oil or melted butter or margarine
2 eggs, lightly beaten
A friend brought this for dinner one night last week.