Sourdough skillet corn bread
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -NDXT05A MARTIN RINGHOFER | ||
| 1½ | cup | Yellow corn meal; uncooked |
| 1¾ | cup | Evaporated milk; diluted |
| 2 | Eggs | |
| 3 | tablespoons | Sugar |
| 1 | cup | Sourdough Starter ANCIENT ONE STARTER |
| ¼ | cup | Butter; or margarine, melted |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Soda. |
Directions
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