|
1 cup Corn Meal
1 Tablespoon sugar
1 teaspoon salt
1 cup milk, scalded
1/4
cup margarine
1 cup starter
1 egg, beaten
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix corn meal
sugar and slat together in large bowl. Melt margarine in scaled milk while still hot. Pour liquid over corn meal
mixture. Mix well and cool batter to lukewarm. Stir in starter, one egg and salt and tartar and baking soda.
Pour
the batter into a buttered 8 inch square pan and bake in hot 425 oven for 30 to 35 minutes or until it shrinks slightly from
side of pan and top is golden brown.
*One-half cup of sugar for sweeter corn bread.
|
