1 1/2 c. cornmeal
1 1/2 tbsp. sugar
1 1/2 tsp. salt
1 1/2 c. milk
1 1/2 c. sourdough starter
1 1/2 tsp. cream of tartar
1 1/2 tsp. baking soda
2 eggs, slightly beaten
6 tbsp. melted butter

Combine cornmeal, sugar and salt in a mixing bowl. Scald milk, pour over cornmeal. Cool to lukewarm. Add remaining ingredients and mix well. Pour into buttered 9 inch square pan. Bake at 425 degrees for 40 minutes.

Variation: Jalapeno cornbread - follow above recipe - omit butter. Add 1 cup Cheddar cheese, 1/3 cup chopped peppers. Bake at 425 degrees for 40 minutes.