Herb Cornbread (thing)

Generally, I detest cornbread. It is crumbly and dry and sticks to the top of your mouth. I feel like I'm eating mealworms. However, I discovered this wonderful, moist recipe when completing a research project on the Shakers. Best of all, this is an incredibly easy recipe to make.

• 3/4 cup yellow cornmeal


• 1 cup unbleached flour


• 1 tsp. salt


• 1 tsp. baking soda


• 1 tsp. cream of tartar


• 2 tbs. sugar


• 1 tsp. dried rosemary


• 1 egg, beaten


• 2 tbs. shortening, melted


• 1 cup dairy sour cream


• 1/4 cup milk


• Parsley flakes (I've made this recipe without, as the flakes aren't particularly flavorful)

Sift together cornmeal and dry ingredients in a bowl. Sprinkle in rosemary. In a separate bowl, mix egg, shortening, sour cream, and milk. Stir in flour mix gradually and beat until well blended. Pour into greased pan and bake 18-20 min at 450 F.