My son told me he liked cornbread last week, so we came up with a simple recipe we made together for a sourdough cornbread baked in a 10.5” square cast iron skillet. It differs from our old cornbread recipe because it uses eggs and milk (our old recipe uses no perishable ingredients), so we’re calling it Sourdough Cornbread Deluxe.
- 2 eggs, beaten
- 1 cup sourdough starter
- 1 cup milk
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon baking soda
- 2 cups cornmeal
- 1/2 cup flour
- butter to coat the skillet
Preheat the oven and dry skillet to 350. Mix the ingredients in order, being sure to add the flour last. When the oven is hot, take out the skillet and add enough butter to coat the bottom and sides, then pour in the batter. Bake at 350 until done, about half an hour. You can adjust the amount of sugar to suit your taste buds, or substitute it with honey, maple syrup, or any other sweetener.
My son loved this, and we had a good time making it together.
This recipe is included in the second edition of Bush Cookery, which will be released in mid-December.
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Down South, true cornbread is never made with sugar.
No argument here. It was a joint effort with a 6 year old kid, though, and sugar was helpful.