Yield: 8 Servings
|1 cup||Sourdough starter|
|1½ cup||Evaporated milk|
|1½ cup||Yellow corn meal|
|2||Whole eggs; beaten|
|¼ cup||Butter; warm melted|
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.
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