Sourdough Cornbread
This cornbread is off the charts delicious! Long fermented and made with whole wheat for a healthier version of this classic side dish!
Equipment
- 1 Large mixing bowl
- 1 10 inch cast iron skillet
Ingredients
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup active/fed sourdough starter
- 1/4 cup oilive oil
- 1/2 cup milk
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
Instructions
- Mix cornmeal, flour, oil, milk, and sourdough starter in a large mixing bowl.
- Cover and allow to ferment for 6-12 hours.
- Preheat oven to 425 degrees F with 10 inch cast iron skillet inside.
- Add the salt, egg, baking soda, and baking powder. Mix well.
- Carefully remove the hot cast iron skillet and add 2 tablespoons of butter.
- Pour in the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.