| 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
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