Sourdough Skillet Cornbread
Serves 6
15 mins prep
35 mins cook
50 mins total
We love making this cornbread in a cast-iron skillet and with sourdough. It's perfect for summer BBQs or as a side for a big pot of chili.
Add the cornmeal and flour to a non-reactive. You can use a wood, glass, pottery, or enamel bowl but try to avoid metal bowls.
To that, add the sourdough starter and buttermilk. With a whisk, mix all these ingredients until well combined, cover the bowl, and let the dough sit for at least 4 hours.
Preheat the oven to 350˚F.
Once everything is properly fermented, add the remaining ingredients. I like to add the baking powder and baking soda last, giving the batter only a quick stir.
I like to give this cornbread a "jump-start" by heating up a cast-iron skillet on the stove. Then I add 1-2 TBSP of oil and pour the batter into the hot skillet. When the edges are beginning to bake, transfer the skillet to the oven.
Bake for 35 minutes or until an inserted toothpick comes out clean.
