Sourdough skillet corn bread
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Sourdough skillet corn bread
  Sourdough    Skillet    Corn    Bread  
Last updated 6/12/2012 1:23:43 AM. Recipe ID 56924. Report a problem with this recipe.
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      Title: Sourdough skillet corn bread
 Categories: Breads, Sourdough
      Yield: 8 Servings
  1 1/2 c  Yellow corn meal; uncooked
  1 3/4 c  Evaporated milk; diluted
      2    Eggs
      3 tb Sugar
      1 c  Sourdough 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

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Recipe ID 56924 (Apr 03, 2005)

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