SOURDOUGH CORNBREAD ARGUELLO

Dona Maria De La Concepcion Margella Arguello was the daughter of the Mexican 
Commandant of San Francisco.  In 1806 a Russian nobleman named Nicolai Rezanov, 
sailed into San Francisco with the idea of establishing trade with the Mexicans mainly for 
furs.  The Russian was 42 years old, a tall, handsome man with blond hair and blue eyes.  
Dona was 15 years old which at the time was considered high time for a girl to get 
married.  The Russian fell in love with the beautiful Mexican girl.  He asked her Father 
for permission to marry her which was quickly granted.  Marrying a Mexican wife would 
help to establish good relations between Mexico and Russia.  Rezanov developed a heart 
condition on the way back to Russia and died of a heart attack aboard ship.  He was 
buried at sea.  Dona did not learn of his death until 36 years later.  By then she had 
entered a religious order and become a nun.

While Rezanov was at San Francisco, Dona served him the sourdough corn bread 
specialty of her home.  Here is the original recipe based on modern provisions.

Put 1 cup bubbling sourdough starter into a large missing bowl.  Add 1 3/4 cups of whole 
milk, 1 1/2 cups of uncooked yellow corn meal, 2 eggs and 3/4 level teaspoon of sugar.  
Mix together well.  Cover with a warm, damp cloth and put in a warm place for 30 
minutes.

Add 3/4 level teaspoon of salt, 3 level tablespoons of sugar, 3/4 level teaspoons of baking 
soda and 1/4 cup of melted butter, margarine, shortening or bear fat.  Mix together well.  
With a cooking spoon place the mixture in a greased iron frying pan about 9 to 12 inches 
in diameter.

Bake at 375 degrees F. until a little brown and a crust forms.  Should take about 30 
minutes.  Cut into cake-size pieces and serve hot with plenty of butter and honey.