# From HF.MMX@forsythe.stanford.edu (Marilee Marshall)
Thought some of you 'ol Sourdough's would like my cornbread recipe.
It's a super one. Doesn't keep well, but is reminescent of
campfires and hearty soup suppers.
SOURDOUGH CORN BREAD
1 cup starter
1 1/2 cup corn meal
1 1/2 cup evaporated milk
2 eggs, beaten
Mix together and add:
1/4 cup melted butter
1/2 tsp. salt
3/4 tsp. soda
Pour batter into 10" greased frying pan (iron skillet is best).
Bake for 25-30 minutes at 450*. (Does not require proofing).
Serve hot with lots of butter and honey. Yum.