Sourdough Skillet Corn Bread

* Exported from MasterCook *

SOURDOUGH SKILLET CORN BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-5 MARTIN RINGHOFER
1 1/2 cups Yellow corn meal -- uncooked
1 3/4 cups Evaporated milk -- diluted
2 Eggs
3 tablespoons Sugar
1 cup Sourdough Starter -- ANCIENT ONE STARTER
1/4 cup Butter; or margarine -- melted
3/4 teaspoon Salt
3/4 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 1/2 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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