Sourdough Cornbread:
Makes 9 servings

1 c. yellow cornmeal
1/2 c. all purpose flour
2 Tbls. sugar
2 tsp. baking soda
1/2 tsp. salt
6-8 slices smoked bacon
1 c. Sourdough Starter(See below)
1/2 c. buttermilk
2 eggs, beaten
2 Tbls. minced onion, opt.

Combine cornmeal,flour,sugar,salt & soda in a mixing bowl.Fry bacon till crisp,drain on paper towels,reserve 1/4 c.drippings.Crumble cooked bacon & set aside.

Combine sourdough starter,buttermilk,eggs & reserved bacon fat,add to dry ingredients & beat til just well mixed.Stir in onion & crumbled bacon.Pour into a greased 8x8x2 inch baking pan.

Bake in a 350 degree F. oven for 25-30 minutes.

Sourdough Starter:

Soften 1 pkg. active dry yeast in 1 qt. lukewarm water in a large crock or bowl.

Add 2 Tbls.sugar & 4 c.all purpose flour.Beat to mix.Cover with a kitchen towel & put in a warm place to sour for 2-4 days.After mixture has reached desired sourness,keep in refigerator.