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Sourdough Cornbread (Muffins)

A moist and crumbly Sourdough Cornbread (Muffins) with tangy notes from an active or discarded starter. A balanced touch of sea salt & sweet raw honey.
5 from 1 vote
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Ingredients
  

  • 1 Cup/160g. All-purpose Flour unbleached, organic
  • 1/2 Cup/85g. Corn Meal
  • 8 Tablespoon/113g. of Butter (1 stick) Grass-fed or Cultured
  • 1/3 Cup/110g. of Raw Honey
  • 2 Egg
  • 1½ tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 Cup of Sourdough Starter Active or discarded
  • 1 Cup of Milk or Buttermilk
  • Coconut oil for greasing your cast iron.

Instructions
 

  • Put your cast irons in the oven and preheat the oven and the cast irons to 425℉
  • In a small pot melt the butter on the stovetop, browning the butter if you would prefer.
  • When you have melted and browned your butter, take the pot off the burner and let it cool slightly.
  • While the butter is cooling, mix flour, cornmeal, baking soda, baking powder, and salt. In a seperate bowl, beat your eggs. Add the honey and cooled butter to the beaten eggs. Add the sourdough starter to the egg mixture and whisk until smooth. Add the wet ingredients to the dry ingredients. Add milk or buttermilk, a little at a time until you have a thick, muffin like batter.
  • Remove your cast iron (s) from the oven and generously grease with coconut oil.
  • Spread your batter evenly in the pan.
  • Put the pan back in the oven, turning the oven down to 375℉ for 25-30 minutes. When it's done, the tops will be golden brown and the batter will be pulled away from the sides of the pan.
  • Remove from the oven and let cool slightly. Serve warm or at room temperature.
  • Bon Appétite!

Notes

  • How to Use a Cast Iron Cornbread Pan/Cornstick Mold:
         If you are using a cast iron cornbread pan, make sure that your cast iron is properly preheated. Then,  be sure that each cornstick section is greased well, making sure the oil gets into each little kernel of the corn cob mold.  I like to rub the top of the pan down with oil too. After you have individually greased each section with coconut oil, add enough batter to each section to have them level with the top of the pan, this will be about two heaping tablespoons per corncob mold.  Your cornsticks will rise up and over the lip, so a well-greased mold ensures that your cornbread doesn't stick to the pan.
  • Another variation of this cornbread recipe is to bake it overtop of chili or stew in a 9" cast iron skillet. My family loves it this way!