MMMMM----- Meal-Master Recipe

      Title: Mexican Sourdough Corn Bread
 Categories: Sourdough
      Yield: 1

MMMMM------------------------ SOURDOUGH STARTER --------------------------
      2 c  Flour
      2 c  Warm water
    1/4 c  Sugar
      1 pk Yeast
MMMMM--------------------------- CORN BREAD ------------------------------
      1 c  Sourdough starter
  1 1/2 c  Yellow cornmeal
  1 1/2 c  Milk
      2    Eggs; beaten
      2 tb Sugar
    1/4 c  Butter or margarine; melted
    1/2 ts Salt
    1/2 ts Baking soda
      1 cn Cream-style or whole kernel
           Corn; drained 17oz
    1/2 c  Onion; chopped
  1 1/2 c  Cheddar cheese; shredded
      1 cn Green chilies; diced 4oz
    1/4 c  Pimento; diced

  ** Sourdough Starter ** Mix ingredients in plastic or glass 
  container with a loose fitting lid. Do not use metal bowls or 
  containers. Do not cover tightly. Let mixture stand in a warm 
  place overnight. Then refrigerate, loosely covered, and stir once 
  each day. On the fifth day, feed with 1 cup of flour, 1 cup of 
  milk, and 1/2 cup sugar. Continue to stir each day. On the 10th 
  day, take out the starter you need for recipes, or for giving to 
  a friend, but always save 1 cup for feeding. Feed the cup you 
  save with the same ingredients you fed the batter on the fifth 
  day. 
  
  ** Cornbread ** Mix starter, cornmeal, milk, eggs and sugar in 
  large bowl. Stir in melted margarine, salt, soda, corn, onion, 
  cheese, chiIies and pimento. Pour into 12x7-inch greased baking 
  dish and bake at 400 degrees for 40 to 45 minutes. ** Northeast 
  Mississippi Daily Journal -- Food section -- : 29 November 1995 ** 
  
  Scanned and formatted for you by The WEE Scot -- paul macGregor

  Exported from Home Cookin 4.8  (http://www.mountain-software.com)

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