Sourdough Cornbread ~ Version 2

This is my second version of sourdough cornbread.  This recipe adds a cup of flour unlike my first version which is cornmeal and starter.  This recipe also cooks the batter in the butter which makes the bread a little buttery.  You will find this cornbread more cake like.  I have tried to choose a favorite but can't...both versions are completely different. (This version also has a lot of fat.)

In a 425 degree oven, heat a 10" cast iron skillet.

1 cup flour
1 cup cornmeal
1/4 cup sugar (or 1/2 cup if using store bought cornmeal)
1 tbsp baking powder
1/4 cup oil
1-1/2 cups sourdough starter
1 stick butter

Combine dry ingredients.  In a 2-cup glass measuring cup, combine starter and oil.  If your batter is too thick or dry, add up to 1/2 cups milk.  Sometimes I need to add milk, sometimes I do...depends on the humidity. Consistency should be almost pourable.

Put a stick of butter into skillet and return skillet to oven.

When butter has melted, tilt pan to cover all.  Pour in batter and spread around.

Bake at 425 for about 20 minutes or until golden brown. 

Let set for 10 minutes before eating.