Cornbread

• 1 3/4 cups corn flour
• 2 cups sourdough starter
• 1 1/4 cups wheat flour
• 1 5/16 teaspoons salt
• 3/8 ounce baker's yeast
• 1 3/16 cups water

1. Place all the dry ingredients in a bowl and stir together.
2. Add sourdough, salt, half of water and mix well.
3. Add the remaining water slowly, as needed.
4. All the water may not be needed.
5. Shape dough into a ball, place in a bowl and let rest for 30 minutes.
6. Cornmeal dough will be softer than wheat dough.
7. Knead dough for at least ten minutes.
8. Dust with flour, cover and set aside.
9. Let dough rise for about 3-4 hours or until doubled in volume.
10. Preheat oven to 220u0b0C (approximately 425u0b0F). Shape dough (divide, if desired) and place on baking sheet.
11. Do not cut bread surface since the beauty of this bread is the break at the surface.
12. Bake for about 10 minutes at 220u0b0C (approximately 425u0b0F).
13. Reduce oven temperature and bake for an additional 40-50 minutes at 180u0b0C-200u0b0C (approximately 375u0b0F).

corn flour, sourdough starter, flour, salt, yeast, water

Taken from www.yummly.com/recipe/Cornbread-2049628 (may not work)