the first time i attempted this cornbread i completely forgot the butter… a tragedy. still actually tasty though. hopefully you remember the butter and this recipe makes all your skillet cornbread dreams come true, complete with the probiotic benefits of fermented sourdough 🙂 it’s so moist it’s almost like a corn pudding and is amazing slathered with butter and served with a yummy bowl of chili.

ingredients

1 cup all purpose flour
1 cup corn meal
1/2 cup active sourdough starter
8-10 tablespoons room temperature water
1/3 cup honey
8 oz creamed corn
1/3 cup melted butter
1 teaspoon salt
1 teaspoon baking soda
1 large egg
1/2 cup milk

instructions

about 8-12 hours before you plan to make the cornbread, mix together the flour, cornmeal, sourdough starter, and water. the dough should be wet, but not soupy. cover with plastic wrap and leave to ferment at room temperature for 8-12 hours. you can do it overnight, or start it in the morning and bake it off in the evening. it should just about double in size. then preheat your oven to 400 degrees, and butter or oil a cast iron skillet. you can also bake this in a pie plate if you don’t have a skillet. once the ferment is complete , whisk together the honey, creamed corn, salt, baking soda, egg, and milk. add this to the ferment, whisk together until combined. pour it into the skillet and bake for 20-25 minutes until golden brown on top and a toothpick comes out clean.