Posts Tagged ‘southern’


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


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!


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

i’m suspicious


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.


sourdough cornbread

January 22, 2012

update 1/28:
no good. trying this one instead.


Sourdough Cornbread

1 cup sourdough starter
1/3 cup oil or butter
1 egg
1/2 cup flour
3/4 teaspoon baking soda
1/4 cup salt
1 cup cornmeal

Mix sourdough starter, egg and oil. Sift together dry ingredients. Add to sourdough mixture. Mix until well blended. Pour into an 8-inch square pan. Bake at 350 degrees F for 25 to 30 minutes.


from southern living.


soul food, may 2011

May 3, 2011

i got an intense craving for soul food last night. i tried to cook soul food. but it took on this weird southern german soul food quality with the kartoffelsalat.

here’s what i actually made:

fry one onion in each skillet, one seasoned with bacon grease and the other with olive oil
add roasted bell peppers and thicker stems of turnip and mustard greens
stir-fry until stems have softened a bit
add roasted garlic and leafy greens
stir-fry until greens wilt
add salt, pepper, and paprika

CORNBREAD (k. made gf corn muffins)

* 2 eggs
* 1 cup buttermilk or 3/4 cup milk and 1 T. white vinegar (skim milk works ok; you might need a little more milk, but a full cup of milk is too liquid compared to buttermilk)
* 1 cup coarse, stoneground cornmeal
* 1 cup all-purpose flour
* 1/3 cup sugar
* 1 teaspoon salt
* 1/2 teaspoon baking soda

1. Preheat the oven to 375 degrees and butter an 8×8″ pan.
2. Melt the butter in a small saucepan over medium heat. If using, add the non-fat milk powder and whisk in. Continue cooking about 5-10 minutes until it is turning a light brown and has a delicious, nutty aroma. Do not skim, keep all those browned milk solids.
3. Whisk together the eggs and buttermilk. Drizzle in the butter, whisking constantly to avoid cooking the eggs.
4. Whisk together the dry ingredients in a separate bowl.
5. Combine the wet and dry ingredients and stir just enough to form a batter. It is ok if there are a few lumps. Avoid overbeating as this could make the cornbread tough.
6. Pour into the pan and bake about 25 minutes

see prev. post… i just omitted the stock (forgot it :/) and added a dash of balsamic and a ton of dill, parsley, and chives from the garden. the glaze seemed weird (because i forgot the stock) so i used a splash of veggie oil. the potatoes were greasy, sweet, and weird. we ate every last bite.

i also made a veg version with an uncooked acv/balsamic/veg oil slurry and tons of dill and parsley, chives from the garden, and onions.

topped with homemade lacto-fermented giardinera