Ingredients
Dry ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1 cup sourdough starter Ensure it's active and bubbly.
- 1/4 cup honey Adjust sweetness to taste.
- 1 cup buttermilk Or substitute with milk and vinegar.
- 2 large eggs Can be replaced with flax eggs for a vegan option.
- 1/4 cup melted butter Plus additional for topping.
Toppings
- Coarse salt for topping Sprinkle on top after baking.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, mix together the sourdough starter, cornmeal, flour, honey, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk and eggs. Add this mixture and the melted butter to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- As soon as it comes out of the oven, brush the top with additional melted butter and sprinkle with coarse salt.
- Allow it to cool for a few minutes before slicing and serving.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 6g
Notes
Serve warm with soups/stews or as a snack. Store wrapped in plastic at room temperature for 2-3 days or refrigerate for up to a week.
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