Recipe - Sourdough Cornbread 1

1 cup Sourdough starter
1 One half cup Evaporated milk
1 One half cup Yellow corn meal
2 tablespoon Sugar
2 Whole eggs; beaten
One fourth cup Butter; warm melted
One half teaspoon Salt
One half teaspoon Soda

From: meow@nmt.edu (Teresa Jenks)

Date: 29 Mar 1994 13:29:22 0500
Somebody requested a moist corn bread recipe. I used this recipe (for the
first time) last week for the sole reason of making corn bread stuffing. As
soon as the bread was out of the pan, I minced the bread into oneinch cubes
and left them on the counter for 36 hours. The cubes were still moist. I
then stuck them in the oven for several hours at 250F. Still moist.
:) Must have been a fluke.

I got this recipe out of an article by Charles Bryant O'Dooley in the
March/April 1994 issue of Backwoods Home.

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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