*  Exported from  MasterCook  *
 
                        SOURDOUGH SKILLET CORN BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -NDXT05A
    1 3/4   c            Evaporated milk -- diluted
    3       tb           Sugar
                         -ANCIENT ONE STARTER
      3/4   ts           Salt
                         uncooked -- ¥
    2                    Eggs
    1       c            Sourdough Starter
      1/4   c            Butter -- or margarine, melted
      3/4   ts           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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving