Paddock Posts & Cornbread

Well, the sourdough cornbread was worth mentioning, though I need practice. I used too low a temperature, I think, and cooked it too long.

Too windy for outdoor cooking. So I cheated and used the oven in the house. Eccch!

Mike is putting up the paddock fence posts now. Black Cloud and Otis are wondering what's going on.

Here's the cornbread recipe:

Sourdough Cornbread

1 ½ cups sourdough starter
3 eggs; beaten
2 ¼ cups canned milk
6 tsp. butter; melted
2 ¼ cups yellow corn meal
1 tsp. baking soda
3 Tbs. sugar
3/4tsp. salt

Mix sourdough starter, milk, corn meal, sugar, and eggs; stir well. Add melted butter, soda, and salt; stir until well mixed. Turn mixture into a lightly greased 12" Dutch oven and spread evenly.

Place lid on Dutch oven and bake using 12-14 briquettes bottom and 18-20 briquettes top for 25-30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serve hot with honey butter.

Serves: 10-12