Sourdough Skillet Corn Bread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
-NDXT05A MARTIN RINGHOFER,
1 1/2 cup: Yellow corn meal, uncooked
1 3/4 cup: Evaporated milk, diluted
2: Eggs,
3 tbsp: Sugar,
1 cup: Sourdough Starter ANCIENT ONE STARTER,
1/4 cup: Butter, or margarine, melted
3/4 tsp: Salt,
3/4 tsp: 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 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
Source from luhu.jp
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
Source from luhu.jp