Friday, June 17, 2011

Rogue Sourdough Corn Bread

I love corn bread, any corn bread. My family is from the old South, so we like it more corn meal, and less sweet. This one is not the topical corn bread for me, BUT, it is very good. Corn bread should always be served piping hot, with lots of butter. we found a honey butter in Salt Lake City we can't find here. Darn!! Try it this way first, then try it with things like cracklings, chilies, or even whole kernel corn. Serve with Chilies, Soups, and Stews, and Southern Fried Chicken.

1 cup yellow cornmeal
3/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup sourdough starter
1 cup evaporated milk
1/4 cup butter, melted

vegetable oil for bottom of oven

Preheat 10" dutch oven to 450°f. With 14 charcoals on the bottom 18 on top. In a large mixing bowl, combine cornmeal, flour, baking soda, salt, and sugar; set aside. In a medium mixing bowl, beat eggs. Stirring sourdough starter, milk,and butter. Stir wet into dry ingredients, with wooden spoon, until just blended. Pour oil into oven, about 1/4 " deep. Get it very hot. Pour batter into prepared oven. Bake 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

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