Preheat oven to 425F. Grease an 8 x 8-inch baking pan liberally with shortening or butter. In a large mixing bowl, combine
1 C stone-ground yellow cornmeal
2 T sugar
1/4 C butter/oil
1/2 tsp salt
1 C scalded milk
Stir to dissolve butter and sugar. let cool until just warm. Blend in
1 C sourdough starter
1 tsp baking powder
Beat well. Pour into prepared pan. Bake at 425F for 30 – 35 minutes. Serve warm with butter and preserves. Makes 9 servings.
i tried to make this recipe, and the dough came out so dry i thought there must be some major difference in the hydration of my sourdough starter. i searched online for another recipe and added the scalded milk (part scalded kefir, too).
now we’ll see!
just popped it in the oven
it smells great, but the batter is REALLY wet
not bad! the batter was so wet, i wasn’t sure it would be good, but it’s decent! i added basil and cayenne. i’m still not satisfied, though. the texture wasn’t quite right. also, too much corn. stay tuned for sourdough cornbread 3.