| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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