SOUR DOUGH CORN BREAD 
1 c. sour dough starter
1 1/2 c. yellow cornmeal
1 1/2 c. evaporated milk
2 eggs, beaten
2 tbsp. sugar
1/4 c. melted butter
1/2 tsp. salt
3/4 tsp. baking soda

Mix the sour dough starter, cornmeal, milk, eggs, and sugar in a large bowl and stir in the butter, salt, and soda. Pour into a 10 inch greased frying pan. Bake at 425 degrees for 25-30 minutes; serve hot.

SOUR DOUGH STARTER:

1 c. milk
1 c. flour

Pour the milk into a glass or crock and let stand at room temperature for 24 hours. Stir in the flour and cover with cheese cloth. Place outdoors for several hours. Leave uncovered indoors for 2-5 days or until bubbling. Store in refrigerator.

 

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