Sunday, January 1, 2006

Sourdough Cornbread

 With a subtle tang and a softer texture  than regular cornbread, this is sure to be a hit around your campfire.

1 cup Sourdough Starter*
2 cups cornmeal
1 1/2 cups milk
4 teaspoons lemon juice
1/4 cup sugar
2 large eggs
1/4 lard, melted
1 teaspoon salt
1/2 teaspoon baking soda

Mix water and lemon juice together and let sit a few minutes.  Preheat oven to 425 F. and grease a 10 inch ovenproof skillet or baking dish.

In a large bowl, combine the starter, cornmeal, milk mixture, sugar and eggs (beaten first).  Stir in the melted lard, salt and baking soda.  Bake 25-30 minutes.

Serve with butter and honey

*Sourdough Starter

This recipe is easy enough that you can start one over easily, and with the help of the potato ferments quite rapidly so you can make your bread just a day or two after you have started it.

1 package (or cake) active dry yeast
4 cups warm spring water
3 tablespoons sugar
4 cups unbleached all purpose flour

Dissolve the yeast in the warm water (about 3 minutes), then stir in the sugar and the flour. To help feed the fermenting yeast some cooks will add one potato, peeled and cut into quarters.  Cover with a clean town and let stand  8-12 hours in a warm place, free from drafts, stirring occasionally. Keep lightly covered and stored in the refrigerator until ready to use again.    If you do wish to "feed" the starter, rather than start over each time, replace used starter by adding equal parts flour and warm water with a couple teaspoons of sugar.  (i.e. for each two cups starter used, add in one cup flour, one cup warm water and the sugar).

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