Title: Sourdough Skillet Corn Bread
Categories: Breads, Sourdough
Yield: 8 Servings

-NDXT05A MARTIN RINGHOFER
1 1/2 c Yellow corn meal; uncooked
1 3/4 c Evaporated milk; diluted
2 Eggs
3 tb Sugar
1 c Sourdough Starter
-ANCIENT ONE STARTER
1/4 c Butter; or margarine, melted
3/4 ts Salt
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

Posted to MM-Recipes Digest V4 #178 by "John Weber" on Jul
10, 97