#  From HF.MMX@forsythe.stanford.edu (Marilee Marshall)

Thought some of you 'ol Sourdough's would like my cornbread recipe.
 It's a super one.  Doesn't keep well, but is reminescent of
campfires and hearty soup suppers.

      SOURDOUGH CORN BREAD

1 cup starter
1 1/2 cup corn meal
1 1/2 cup evaporated milk
2 eggs, beaten

Mix together and add:

1/4 cup melted butter
1/2 tsp. salt
3/4 tsp. soda

Pour batter into 10" greased frying pan (iron skillet is best).
Bake for 25-30 minutes at 450*. (Does not require proofing).

Serve hot with lots of butter and honey.  Yum.