Sourdough skillet corn bread

Yield: 8 servings

Measure Ingredient
1½ cup Yellow corn meal; uncooked
1¾ cup Evaporated milk; diluted
2 \N Eggs
3 tablespoons Sugar
1 cup Sourdough Starter ANCIENT ONE STARTER
¼ cup Butter; or margarine, melted
¾ teaspoon Salt
¾ teaspoon Soda.

Combine corn meal and milk in mixing bowl. Add eggs, sugar and Ancient One Starter. Beat well. Add butter, salt and soda, stirring until blended. Spoon into greased heavy skillet (about 10 inches diameter). Bake in a hot oven (450 F) about ½ hour until crusty and nicely browned. Served hot, cut into GENEROUS ANCIENT ONE wedges! Great with milk.

Formatted by Elaine Radis BGMB90B; November, 1993 Posted on Prodigy; November, 1993

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