Sour Cream Double Cornbread

Name: Sour Cream Double Cornbread
Ingredients: 1 c. self-rising corn meal; 1 c. sour cream; 1/2 c. Wesson oil; 2 eggs; 1 small can white cream-style corn or 1 c. fresh corn; 3 Tbsp. potato flakes; 3/4 c. sugar; 1 c. very warm water; 1 c. melted shortening or cooking oil; 1/2 c. sugar; 1 1/2 c. very warm water; 1 Tbsp. salt; 1 c. starter; 1 scant Tbsp. dry yeast (1 pkg.); 6 c. (more or less) plain flour or bread flour

15 ingredients

6 steps

Ingredients

1 c. self-rising corn meal
1 c. sour cream
1/2 c. Wesson oil
2 eggs
1 small can white cream-style corn or 1 c. fresh corn
3 Tbsp. potato flakes
3/4 c. sugar
1 c. very warm water
1 c. melted shortening or cooking oil
1/2 c. sugar
1 1/2 c. very warm water
1 Tbsp. salt
1 c. starter
1 scant Tbsp. dry yeast (1 pkg.)
6 c. (more or less) plain flour or bread flour

Directions

1

In a very large bowl, mix sugar, salt and yeast.
2

Add warm water, sourdough mixture and oil.
3

Add 1/2 of the flour.
4

Add remaining flour, a little at a time, until you can knead the dough without it sticking.
5

Place dough in large greased bowl.
6

Let rise until doubled, punch down and shape into loaves (2 or 3) and let rise again until doubled in size.