Tuesday, May 25, 2010

Sourdough Cornbread

We tried this cornbread this week, and it is wonderful! It is moist, and has a faint sourdough tang.  We ate it with butter and honey.
Sourdough Cornbread
3/4 c. sourdough starter
2 c. flour
2 c. cornmeal
1/2 c. sugar
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
3 eggs, beaten
1 c. milk
1/2 c. oil
1/2 c. green chilies, chopped (opt)
1 c. shredded cheese (opt)

Grease a 12 inch Dutch oven and set aside.  Mix starter, flour, cornmeal, sugar, soda, salt, and baking powder together. Then add beaten eggs, milk, oil, chilies and cheese.  Stir well and pour into Dutch oven.  Bake at 350 for 35 min. (8 coals on the bottom, 16 coals on the top.)  Goes great with Taco Soup.

Notes:  I made this without the cheese and chilies, and poured it into a greased 9x9 pan for baking in my oven.  I will try it with the cheese and chilies if I serve it with Mexican dishes.
My friend made this with blue cornmeal and shared the photo!  Looks a bit like chocolate cake, doesn't it? Super fun! Thanks, Jessi.

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