Instructions: Prep: 35 min plus rising and cooling
Bake: 30 - 35 min
Makes 2 loaves, 8 servings each

In 10" skillet, melt margarine over med heat; add chopped green onions and cook, stirring frequently, 5 min or until tender. Remove skillet from heat; stir in chopped parsley and dill. In large bowl, combine yeast, sugar, salt, 1/2 C cornmeal, and 2 C flour. In 1 qt saucepan, heat buttermilk and 1/4 C water over low heat until very warm (120 - 130F).

With mixer at lower speed, gradually beat liquid into flour mixture just blended. Increase speed to med; beat 2 min.

Beat in 1/2 C flour to make a thicker batter. Beat 2 min longer, scraping bowl frequently with rubber spatula. With wooden spoon, stir in green onion mixture and remaining 1 1/2 C flour to make a stiff batter. Cover bowl loosely with plastic wrap; let rise in warm place (80 - 85F) about 1 hr, until doubled. Grease two 1 1/2 qt round casseroles; sprinkle evenly with cornmeal.

With wooden spoon, stir down batter; divide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 min, until doubled.

Preheat oven to 375F. Sprinkle tops of loaves lightly with cornmeal. Bake 30 - 35 min, until loaves sound hollow when lightly tapped with fingers. Remove loaves from casseroles; cool on wire rack.

NOTES : Sweet or savory batter breads are the easiest of all yeast breads to prepare. The dough is simply beaten - not kneaded - and turned into a casserole or baking pan, so no shaping is required. For best results, use a wooden spoon to beat the batter (which will be stickier than standard yeast-bread doughs) until its very stiff - you should be able to stand a spoon in it.

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