Sourdough Cornbread
Most cornbread is wonderful hot but gets dry and scratchy when cold. This cornbread can be eaten cold as well as hot.
List of Ingredients
1 cup SD starter, activated
1/2 cup milk or buttermilk
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 egg, lightly beaten
2 Tbsp oil
1/2 tsp salt
3 Tbsp sugar 1 tsp baking powder
1/2 tsp baking soda
Stir together the starter, milk, cornmeal and flour and let it sit, covered, in a cool place overnight. Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder and soda into the batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
Recipe
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