Tuesday, February 2, 2010

Sourdough Cornbread Version 1

I am posting two different kinds of sourdough cornbread.  This first version has no extra flour, just cornmeal and starter.  I grind my corn about 10 minutes before baking...and what a difference in taste! 


Put a 10" cast iron skillet in your oven and heat it to 425 degrees.

1-1/2 cups freshly ground cornmeal
1 tbsp sugar
1 tsp salt
1-1/2 tsp cream of tartar
1-1/2 tsp baking soda
1 cup milk or ricemilk
1 stick margerine or butter
2 cups sourdough starter
1 tsp oil

In a large bowl, combine cornmeal, sugar, salt, cream of tartar, and baking soda. 

In a small saucepan, heat milk and butter until butter is melted.

Pour milk/butter mixture over cornmeal mixture. Let cool for 10 minutes.

Add starter to mixture.  Do not over stir.

Take heated skillet out of oven and pour 1 tsp of oil, tilting pan to cover all.  Pour batter into skillet.

Bake at 425 until golden brown, about 20 minutes. 

Let set for 10 minutes.

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