The Pioneer Woman Tasty Kitchen
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Sourdough Cornbread

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Level: Easy

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Description

Until recently, I would not have been among the cornbread lovers. It was okay piping hot out of the oven, but then? Not so much. But now. Now I have a recipe I like and one I’m glad to share with you. Baked in a cast iron skillet, a crisp crust surrounds a lovely moist center. Try it and I think you’ll join the crowd who loves cornbread.

Ingredients

  • 1-½ cup Cornmeal
  • ⅓ cups Sugar
  • 1 teaspoon Salt
  • 1 cup Milk
  • 1-½ cup Sourdough Starter
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Baking Soda
  • 2 whole Eggs
  • ½ cups Vegetable Oil

Preparation

Preheat oven to 425ºF. Spray a 10-inch cast iron skillet with oil and place in oven while it heats.

Mix cornmeal, sugar and salt in a bowl. Heat milk in microwave until very hot (about 1 minute). Pour over cornmeal mixture and allow to cool slightly. Add remaining ingredients and mix well.

Pour into hot skillet and bake for 17–22 minutes. With a hot skillet, it will bake quickly. Serve warm with butter and honey if desired.

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