Buttermilk Cornbread

• 1 cup flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 cups buttermilk
• 1/2 cup sugar
• 2 cups yellow cornmeal
• 1 egg
• 1/2 cup vegetable oil
• 1 cup milk
• 2 Tbsp. sugar
• 1/2 cup butter
• 1/2 tsp. salt
• 1 pkg. yeast
• 1/2 cup lukewarm water
• 4 cups flour
• 2 eggs, beaten
• 1/2 cup raisins
• 1/2 cup citron, chopped
• 1/2 tsp lemon peel, grated
• Pinch of whole saffron
• 1 Tbsp. butter, melted
• 1 egg white

1. Combine 1/3 cup softened butter,1/4 tsp. garlic powder, 1 tsp. parsley flakes and 1/4 tsp. thyme leaves.
2. Cut a loaf of Italian bread into 3/4 inch thick slices.
3. Spread one side of each slice with butter mixture.
4. Place on baking sheet and broil 5 inches from heat for four minutes or until bread is nicely browned.

flour, salt, baking powder, baking soda, buttermilk, sugar, yellow cornmeal, egg, vegetable oil, milk, sugar, butter, salt, yeast, water, flour, eggs, raisins, citron, lemon peel, saffron, butter, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=856978 (may not work)