LOCATION: Recipes >> Breads Sourdough >> Cornbread 01
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Cornbread 01
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Sourdough Corn Bread
MILK STARTER
1 cup milk
1 cup flour
1/4 cup sugar
1 tsp yeast
Mix together in a crock and let stand at room temperature uncovered
for 2 to 4 days. Stir down 2 or 3 times a day. To use starter,
take it out of the refrigerator at least 8 hours before using and
add another cup of flour, cup of milk, and 1/4 cup sugar. Mix well
and let stand in a warm place free from drafts.
SOURDOUGH CORN BREAD
1 cup sourdough starter
1 1/2 cups evaporated milk
1 1/2 cups yellow corn meal
2 tbsp sugar
2 whole eggs, beaten
1/4 cup butter, melted
1/2 tsp salt
1/2 tsp soda
Mix the starter, milk, corn meal, sugar, and eggs; stir thoroughly
in a large bowl. Stir in melted butter, salt, and soda. Turn into
a 10 inch greased frying pan and bake in a hot oven (450F) for 20
minutes or until it tests done. Buttered corn stick pans may be
also used: bake in a hot oven (425F) for 20 minutes or until they
test done.
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