Waldorf corn bread with fresh herbs

Breads and pastries are a specialty of the Waldorf Astoria Hotel in New York. Pastry chef Willy Ritz has given us his recipe for corn bread, which is especially good to make when fresh herbs are available, but you can substitute dried herbs using the proportions of 1 teaspoon dried for each tablespoon fresh.

Use herbs you particularly like, and ones that will complement the entree that the corn bread is accompanying. Dill with fish, tarragon with chicken, thyme with pork, and rosemary with lamb are some suggestions. Waldorf Corn Bread 2 tablespoons sugar 4 tablespoons shortening 1 cup cake flour 1 cup corn meal 3 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup buttermilk 4 tablespoons assorted fresh herbs, parsley, sage, tarragon, dill, chopped

Cream sugar and shortening, add all dry ingredients, and mix with eggs and half the buttermilk. Add rest of buttermilk and herbs. Pour into buttered muffin tins or cornstick pans and bake at 400 degrees F. for 20 to 25 minutes. Makes 8 muffins.

A green herb butter is good with this corn bread, as well as with other breads, or fresh vegetables. Let butter stand at room temperature until very soft, then add chopped fresh herbs of your choice, and cream into butter. Serve in a crock.

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