Lately I have been exploring sourdough goodies, and came up with this to use the starter that would otherwise be discarded when feeding the starter.
1 scant cup sourdough starter
1 generous cup corn meal
1/2 cup buttermilk
4 tbsp melted butter
2 eggs
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 rashers THICK cut bacon
(Optional: finely diced jalapeño, hot sauce, cayenne, etc.)
Pre-heat your oven to 375F.
Mix all the ingredients together in a medium bowl. Adjust the batter consistency with either extra buttermilk or corn meal as needed. Don't worry if it isn't perfectly smooth, lumpy is okay for cornbread. Set aside to rest while frying the bacon.
Fry the bacon in an 8" cast iron skillet (double the recipe if using a 10" skillet) to render the fat and have something to snack on. You can thoroughly dry and crumble some of the bacon and add to the batter if you wish.
Keep the skillet over medium to medium high heat and pour the batter in. You should hear a delightful sizzle. Cook on the stovetop for 3 - 4 minutes or until the edges start to pull away from the sides of the skillet.
Move to the oven and bake for about 20min or until a toothpick comes out clean. Or use your favorite instant-read thermometer and bake until you have an internal temp of 200F. (Funny how that seems to be a magic temp for so many things, right?)
Turn out on to a cooling rack and hope it lasts long enough for you to get some.
This made a perfect amount of batter for an 8" cast iron skillet and I cut it into six pieces, half of which were gone before I could take the picture. Double the measurements for a 10" skillet.
1 scant cup sourdough starter
1 generous cup corn meal
1/2 cup buttermilk
4 tbsp melted butter
2 eggs
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
2 rashers THICK cut bacon
(Optional: finely diced jalapeño, hot sauce, cayenne, etc.)
Pre-heat your oven to 375F.
Mix all the ingredients together in a medium bowl. Adjust the batter consistency with either extra buttermilk or corn meal as needed. Don't worry if it isn't perfectly smooth, lumpy is okay for cornbread. Set aside to rest while frying the bacon.
Fry the bacon in an 8" cast iron skillet (double the recipe if using a 10" skillet) to render the fat and have something to snack on. You can thoroughly dry and crumble some of the bacon and add to the batter if you wish.
Keep the skillet over medium to medium high heat and pour the batter in. You should hear a delightful sizzle. Cook on the stovetop for 3 - 4 minutes or until the edges start to pull away from the sides of the skillet.
Move to the oven and bake for about 20min or until a toothpick comes out clean. Or use your favorite instant-read thermometer and bake until you have an internal temp of 200F. (Funny how that seems to be a magic temp for so many things, right?)
Turn out on to a cooling rack and hope it lasts long enough for you to get some.
This made a perfect amount of batter for an 8" cast iron skillet and I cut it into six pieces, half of which were gone before I could take the picture. Double the measurements for a 10" skillet.
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