1 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
2 teaspoons seasoning salt
1 teaspoon dried rosemary
3 eggs
1 1/2 teaspoons olive oil
1 tablespoon vegetable oil
1 tablespoon dry milk
1 tablespoon white sugar
1 1/2 teaspoons dry mustard
1 pound butter, roasted
2 (16 ounce) cans shredded Swiss cheese
6 onions, sliced
3 stalks celery, halved
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes
4 cups shredded Swiss cheese
Preheat oven to 450 degrees F (220 degrees C). Grease 2 2-inch round baking dishes.
In a medium bowl, combine cornmeal, all-purpose flour, paprika, basil, sage, thyme, seasoning salt, rosemary, eggs, oil, vinegar, garlic powder, onion powder, Italian seasoning, mustard, spinach, tomatoes, Swiss cheese, onions and celery. Mix well, and roll into dough pieces. Place on prepared baking sheets.
Bake at 450 degrees F (220 degrees C) for about 10 minutes, or until lightly browned. Remove sides from bread. Remove bread from pans. Bake about 30 minutes more, or until golden brown and well blended.
Meanwhile in a large bowl, combine sauteed onion, celery and garlic in a skillet over high heat. Stir until onion is tender and turns golden brown. Stir in tomatoes and cheese. Cover, and allow to simmer about 10 minutes, stirring frequently. Serve warm.