Saturday, March 26, 2011

Sourdough Cornbread

Preheat oven to 425F. Grease an 8 x 8-inch baking pan liberally with shortening or butter. In a large mixing bowl, combine

1 C stone-ground yellow cornmeal

2 T sugar

1/4 C butter

1/2 tsp salt

1 C scalded milk

Stir to dissolve butter and sugar. let cool until just warm. Blend in

1 C sourdough starter

1 egg

1 tsp baking soda

Beat well. Pour into prepared pan. Bake at 425F for 30 - 35 minutes. Serve warm with butter and preserves. Makes 9 servings.

The texture and flavor are just lovely!

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