Cornbread

Last mod: 04-Dec-05

[Caution:  This recipe is still under construction--steal at your own risk!]

This is a rare item.  The current "traditional" version of Cornbread uses baking powder.  Baking powder wasn't invented until the mid-1800's.  Cornbread has been around a lot longer than that.  Being the old curmudgeon that I am, I decided that I was going to hunt down and convert--if necessary--a "real" cornbread recipe.  This!  Is!  It!

This is an experiment in using sourdough in the oldest sense.  This bread doesn't keep well, but is reminiscent of campfires and hearty soup-suppers.

Ingredients:

• 2-eggs
• 1-1/2 cups evaporated milk
• 1/4-cup melted butter
• 1-cup starter (100% hydration)
• 1-1/2 cups corn meal
• 1/2-teaspoon salt
• 3/4-teaspoon baking soda

Lightly beat the eggs.  Mix in the milk, melted butter, and starter.

In a separate bowl, mix the cornmeal, salt, and baking soda.

Combine the dry and wet mixes into an appropriate bowl.  Mix until thoroughly combined.

Pour batter into 10" greased frying pan (iron skillet is best).  Bake for 25-30 minutes at 450*. (Does not require proofing).  {Cold start?]

Serve hot with lots of butter and honey.  Yum.

Enjoy!