Sourdough Discard Corn Bread
Add more tang to the taste of this sourdough corn bread by substituting buttermilk for the evaporated milk.
1 cup sourdough discard (unfed starter), at room temperature
1 1/2 cups evaporated milk
1 1/2 cups yellow cornmeal
2 tablespoons granulated sugar
2 large eggs beaten
1/4 cup melted butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda
- Preheat oven to 450°F (230°C). Grease a 10-inch cast iron skillet or other ovenproof skillet; set aside.
- Combine the discard, milk, cornmeal, sugar and eggs, mixing well. Stir in the melted butter, salt and soda. (Be sure to replenish your starter by adding 1 cup all-purpose flour and 1 cup water; let stand in a warm place for several hours or until bubbly; then refrigerate.)
- Spread in the prepared skillet and bake for 25 to 30 minutes or until tested done when a wooden pick inserted in center comes out clean. Serve immediately.
Makes 8 to 10 servings.