My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.

1 cup cornmeal, self-rising

3/4 cup flour  , self-rising

1/3   cup sugar

1/3   cup canola oil

1/2   cup sour cream

1 egg

dash salt

1 cup buttermilk, approx.  Batter is same consistency of pancake batter.

Mix all ingredients with whisk just til blended.  Pour into greased 9×9″ pan.  Bake at 400 degrees for approx. 30 minutes.  It is done when middle does not jiggle if pan is shaken.

9  Servings

1 cup corn meal 

1 cup flour 

1/4 cup sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup shortening, softened

Combine cornmeal, flour, sugar, baking powder and salt.  Add egg, milk and shortening.  Beat with mixer until smooth, about 1 minute.  Bake in greased 8″ pan in a 425º oven for 20-25 minutes or microwave on low 6 minutes, then on high for 3 1/2 minutes or until done.  Turn every 4 minutes.

8  Servings

2 cups milk

1/3   cup shortening

1 1/2 teaspoons salt

PERPETUAL YEAST, 1 pint

12 to 14    cups flour 

Scald milk, cool to lukewarm.  Add perpetual yeast, shortening, sugar and 4 cups flour.  Beat 1-2 minutes.  Cover and let rise 1/2 hour.  Add salt and rest of flour.  Knead until elastic.  Cover and rise until doubled.  Shape into loaves and rise until doubled again. Brush with milk and bake 1 hour at 400º.

40  Servings

1 package yeast

1/2   cup sugar

1 pint warm water, may use water drained from boiling potatoes

  

Dissolve yeast in lukewarm water in which potatoes have been cooked.  Mix well.  Add sugar and stir thoroughly.  Pour in 2 qt. glass jar, cover loosely and let stand in warm place overnight.  In morning, put tight lid on jar.  Set away in cool place. 

When ready to make bread, pour into the yeast:

1 pint potato water

1/4 cup sugar

Mix well, let stand for 5 hours.  Stir it down and use 1 pint of mixture for 4 loaves bread.  Cover rest and keep cool.