Instructions: Mix starter, milk, cornmeal, sugar and eggs and stir well. Stir in butter salt and soda. Turn into a greased 10 inch iron skillet and bake in a hot oven ( 425 degrees ) for 25 to 30 minutes or golden and tested done. Serve hot!

Note: batter is thin but bakes up to a nice size, moist and tasty cornbread. a good way to use up some sourdough culture.

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