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sourdough cornbread 2

January 28, 2012

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 egg

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.

from here

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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!

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9:21 pm
just popped it in the oven
it smells great, but the batter is REALLY wet

i’m suspicious

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next day:

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.

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