Add more tang to the taste of this sourdoughcorn bread by substituting buttermilk for the evaporated milk.
Recipe: Sourdough Corn Bread
1 cup sourdoughstarter, at room temperature 1 1/2 cups evaporated milk 1 1/2 cups yellow cornmeal 2 tablespoons granulated sugar 2 large eggs beaten 1/4 cup melted butter or margarine 1/2 teaspoon salt 1/2 teaspoon baking soda
Preheat oven to 450°F (230°C).Grease a 10-inch cast iron skillet or other ovenproof skillet;set aside.
Combine the starter, milk, cornmeal, sugarand eggs, mixing well. Stir in the melted butter, salt and soda.(Be sure to replenish your starter by adding 1 cup all-purposeflour and 1 cup water; let stand in a warm place for severalhours or until bubbly; then refrigerate.)
Spread in the prepared skillet and bakefor 25 to 30 minutes or until tested done when a wooden pickinserted in center comes out clean. Serve immediately.
Makes 8 to 10 servings.
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