1 C. Corn Meal
1 Tbsp. sugar
1 tsp. salt
1 C. milk, scalded
1/4 C. margarine
1 C. starter
1 egg, beaten
1 tsp. baking soda
1 tsp. cream of tartar

Mix corn meal, sugar and salt together in large bowl.

Melt margarine in scalded milk while still hot.

Pour liquid over corn meal mixture

Mix well and cool batter to lukewarm.

Stir in starter, one egg and salt and tartar and baking soda.

Pour the batter into a buttered 8 inch square pan and bake in hot 425 oven for 30 to 35 minutes or until it shrinks slightly from side of pan and top is golden brown.

*One-half cup of sugar for sweeter corn bread.