Free Recipe Sourdough Cornbread #1
Recipe Type: B Recipes
Recipe Preparation: bake
Cooking Ingredients for Sourdough Cornbread #1 Recipe
1 c Sourdough starter
1-1/2 c Evaporated milk
1-1/2 c Yellow corn meal
2 tb Sugar
2 Whole eggs; beaten
1/4 c Butter; warm melted
1/2 ts Salt
1/2 ts Soda
Sourdough Cornbread #1 Preparation
From: meow@nmt.edu (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.
Cooking Temperature:
Recipe Serves: 8
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