Sour Cream Double Cornbread

• 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

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.

meal, sour cream, wesson oil, eggs, white cream, potato flakes, sugar, very warm water, shortening, sugar, very warm water, salt, starter, yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11923 (may not work)