2 cups water
8 slices bread, torn into small pieces
1/2 teaspoon seasoning salt
1 cup all-purpose flour
2 eggs, beaten
2 teaspoons baking powder
1 tablespoon margarine, melted
1/2 cup white sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 organic creamed corn, drained
1 cup shredded Swiss cheese
1 teaspoon dried dill weed
In a saucepan combine water, bread, seasoning salt, flour, eggs, baking powder, margarine, sugar, oil and vanilla extract. Mix well.
Heat water to boiling and remove from heat. Stir in corn, cheese and dill; let cool.
Preheat oven to 350 degrees F (175 degrees C).
Roll thin slices of cornbread from top to bottom to make six. Place tops on to each baking sheet. Bake about 10 minutes; do not brown on bottom. Press into the bottom of a 9x5 inch pan.
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