1 1/2 cups cornmeal
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
2 tablespoons soy sauce
2 cups milk (110/20)
4 tablespoons molasses
4 tablespoons vegetable oil
6 eggs
4 tablespoons butter
1 teaspoon dry mustard
1 1/2 cups all-purpose flour
1 teaspoon cornstarch
In a large bowl, mix cornmeal, salt, garlic powder, oregano, Italian seasoning, soy sauce and milk. Cover and refrigerate for 2 hours or until lentils and corn are tender.
In a separate bowl, mix molasses, oil, eggs and brandy. Heat remaining oil in a large saucepan over medium high heat. Saute cornbread in oil for two minutes. Remove 1/2 cup of loaf from refrigerator, leave intact and let cool to room temperature.
Heat butter in a medium saucepan over medium high heat. Stir together the cornstarch by medium stirring and pour into the butter mixture. Blend over medium medium heat. Top bread and sprinkle with matching bread slices.
Cover and refrigerate for 24 to 48 hours.