Mom's (Sourdough) Cornbread

I've been making my mom's cornbread recipe for years and finally decided to convert it to sourdough. This is a no-fail recipe that turns out every time! I usually double it and oven bake it in a hot cast iron skillet, but today I whipped up a quick batch and baked it in a metal pan.

If you don't have a sourdough starter, you can find the recipe to make one here. I've had a few starters over the last few years, and the current one I have is a year old.

Many people have eliminated bread from their diet, or at least attempted to reduce bread consumption due to indigestibility. Sourdough can be a solution to the bloating and carb cravings eating bread brings. The wild yeast and lactobacillus help break down the phytic acid in wheat bran, and pre-digests the flour for you. Long fermentation gives the most benefit.

Sourdough Cornbread - The Recipe

1 cup cornmeal

1/2 cup flour

1/2 tsp salt

4 tsp. baking powder

1/2 cup fed sourdough starter

1 egg

1/2 cup milk

1/4 cup honey

1/4 cup melted butter or vegetable oil (divide in half)

1. Preheat oven to 425 degrees. If you are using a cast iron skillet, place it in the oven now.

2. Mix cornmeal, flour, salt, and baking powder in a bowl.

3. In a separate bowl, mix sourdough starter, milk, honey, and half (1/8 of a cup) of the melted butter.

4. Mix dry and wet ingredients together in a loose batter.

5. Pour the remaining 1/2 of the melted butter in the bottom of pan or cast iron skillet.

6. Bake for 25-30 minutes or until top reaches a golden brown.

If you don't have any fed sourdough on hand, you can use sourdough discard. You may need to add a bit more flour if the batter is not thick, as discard tends to be a bit runnier than fed sourdough, at least for me.

If you don't have a sourdough starter, add an additional 1/2 cup flour and 1/2 cup milk.