*  Exported from  MasterCook  *
 
                        SOURDOUGH SKILLET CORN BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Sourdough
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   -5                    MARTIN RINGHOFER
    1 1/2  cups          Yellow corn meal -- uncooked
    1 3/4  cups          Evaporated milk -- diluted
    2                    Eggs
    3      tablespoons   Sugar
    1      cup           Sourdough Starter -- ANCIENT ONE STARTER
      1/4  cup           Butter; or margarine -- melted
      3/4  teaspoon      Salt
      3/4  teaspoon      Soda.
 
 Combine corn meal and milk in mixing bowl. Add eggs, sugar and Ancient One
Starter. Beat well. Add butter, salt and soda, stirring until blended. Spoon into
greased heavy skillet (about 10 inches diameter). Bake in a hot oven (450 F)
about 1/2 hour until crusty and nicely browned. Served hot, cut into GENEROUS
ANCIENT ONE wedges! Great with milk.
 
   Formatted by Elaine Radis BGMB90B; November, 1993 Posted on Prodigy; November,
 1993
 
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