Sour Cream Double Cornbread - cooking recipe

Ingredients

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

Preparation

In a very large bowl, mix sugar, salt and yeast.
Add warm water, sourdough mixture and oil.
Add 1/2 of the flour.
Add remaining flour, a little at a time, until you can knead the dough without it sticking.
Place dough in large greased bowl.
Let rise until doubled, punch down and shape into loaves (2 or 3) and let rise again until doubled in size.