2 teaspoons active dry yeast
1/2 cup white sugar
3 eggs
1 teaspoon salt
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 cup unsalted butter or margarine, melted
2 teaspoons distilled white vinegar
1 teaspoon salt
2 tablespoons brown sugar
1 cup warm milk
In a large bowl, dissolve yeast and sugar in warm milk. Let stand until creamy.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Place cornbread in a large bowl. Cover with a damp cloth and set aside a few hours to allow the bread to soak before rising.
In a small mixing bowl, dissolve salt, cornstarch and salt. Stir together butter and vinegar. Add to yeast mixture. Stir thoroughly and sprinkle brown sugar over top of the cornbread.
Bake in preheated oven for 40 minutes, or until bubbly and golden brown.