This cornbread is made with Artisan Bread Yeast Starter!
Baked in a cast iron skillet, golden and redolent with sweet corn and sunflower seeds, this cornbread is delicious for breakfast, lunch, or dinner. It makes a nice snack, too. Top a hot slice with a pat of butter, a ladle full of chili, or a drizzle of honey, agave nectar, or maple syrup. So good!
But start this cornbread the night before you want to bake it so the yeast sponge can develop to a bubbly, ferment.
This artisan yeast starter has been fed and is bubbly-ready to make a sponge.
Recipe: Golden Double Corn, Cornbread (Serves 8)
Make the sponge:
In a large mixing bowl, add...
1-cup Live Artisan or your sourdough yeast starter (fed and bubbly)
3/4 cup flour, white or whole wheat pastry flour
1/4- cup room temperature water
Whisk together the starter, flour, and water until smooth. Cover the bowl securely with plastic wrap. Top with a clean towel, and let sit on the kitchen counter overnight.
The Cornbread:
Preheat the oven to 450-degrees.
Sponge, made the night before
1-1/2 cups of yellow cornmeal
1 cup milk, any kind (I used almond milk)
2 eggs, beaten
2 TBS sugar, granulated or turbinado
1/4 cup butter, melted
Scant tsp of salt
1/2 tsp baking soda
1/4 cup raw sunflower seeds
3/4 cup fresh, frozen, or canned and drained yellow corn kernels
To the sponge in its large bowl, add the cornmeal, milk, beaten eggs and mix in. Add the sugar, melted butter, salt and baking soda. Stir in. Add the sunflower seeds and corn and stir in, well. Pour the mixture into an oiled cast iron skillet or square baking dish. Bake for 25 to 30 minutes until golden and an inserted toothpick comes out clean.
You can use your own sourdough starter or you may purchase my Live Artisan Bread Yeast Starter from my on-line shop: www.gailsgarden.etsy.com
Note: Using a sourdough starter will change the flavor a bit, but your cornbread will still be delicious!
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Abundance is...something savory and versatile...with old-fashioned goodness!
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