1 1/2 cups margarine
1 tablespoon canola oil
4 eggs
1 cup dry cornbread
2 teaspoons salt
2 tablespoons white sugar
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried sage
2 teaspoons dried marjoram
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans, a 3 1/2 inch loaf pan for a 9x9 inch pan, and a 9 inch round loaf pan for a 9 inch loaf pan.
Melt margarine in a large skillet over medium heat. Add the canola oil and cook over medium heat until golden. Stir in the eggs and cook until thick. Break up the cornbread and sprinkle with salt, sugar, oregano, basil, rosemary, sage, marjoram and cheese. Mix well and place on top of the green corn bread.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until browned.