Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sourdough starter |
| 1½ cup | Evaporated milk |
| 1½ cup | Yellow corn meal |
| 2 tablespoons | Sugar |
| 2 \N | Whole eggs; beaten |
| ¼ cup | Butter; warm melted |
| ½ teaspoon | Salt |
| ½ teaspoon | Soda |
From: meow@... (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 diced the bread into one-inch 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .