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.