Crackling Cornbread

• 1 c. cornmeal
• 1 c. all-purpose flour
• 1/3 c. sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. buttermilk
• 6 Tbsp. butter, melted
• 1 egg, slightly beaten
• 2 c. milk
• 8 Tbsp. (1 stick) sweet butter
• 1/3 c. granulated sugar
• 2 pkg. active dry yeast
• 4 eggs (at room temperature)
• 2 tsp. salt
• 6 c. unbleached all-purpose flour
• 1/3 c. cornmeal
• 1 Tbsp. cold water
• poppy seed

1. Bring milk, 6 tablespoons of the butter and the sugar to a boil together in a medium-size saucepan.
2. Remove from heat.
3. Pour into a large mixing bowl and let cool to lukewarm (105u0b0 to 115u0b0). Stir yeast into the milk mixture and let stand for 10 minutes. Beat 3 of the eggs well in a small bowl and stir them and the salt into the milk-and-yeast mixture.
4. Stir in 5 cups of the flour, one cup at a time, until you achieve a sticky dough.

cornmeal, flour, sugar, baking powder, salt, buttermilk, butter, egg, milk, sweet butter, sugar, active dry yeast, eggs, salt, flour, cornmeal, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660338 (may not work)