Wednesday, May 6, 2020

Sourdough Cornbread (1963)

  • 1 cup sourdough starter
  • 1-1/2 cups yellow cornmeal
  • 1-1/2 cups evaporated milk
  • 2 eggs, beaten
  • 2 tbspns sugar
  • 1/4 cup melted butter, warm
  • 1/2 tspn salt
  • 3/4 tspn baking soda 
Thoroughly mix the sourdough starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl.

Stir in melted butter, salt, and baking soda. Turn into a 10-inch greased frying pan, and bake in hot oven, 450 degrees, for 25 to 30 minutes. 

Cut into wedges, and serve hot.

More "Lost" Recipes from Sunset Breads
Baked Molasses Buttermilk Bread (1963)
Butterscotch Tea Bread with Buttermilk (1963)
(Origin - "The Sunset Cook Book of Breads" by the Editors of Sunset magazine and Sunset books, 1963.)

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