Sourdough tang and the natural sweetness of cornmeal is one of those pairings that works on every level. Rooted in Appalachian and Amish cooking, where cornmeal was plentiful and nothing went to waste.
Ingredients
- 3/4 cup sourdough discard
- 1 cup yellow cornmeal (165g)
- 3/4 cup all-purpose flour (95g)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt
- 2 eggs
- 3/4 cup buttermilk or whole milk
- 1/4 cup melted butter, plus 1 tablespoon for the skillet
Method
- Preheat oven to 425°F with a 10-inch cast iron skillet inside.
- Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in one bowl.
- Whisk discard, eggs, buttermilk, and melted butter in a second bowl. Fold wet into dry.
- Remove the hot skillet, add a tablespoon of butter, swirl to coat, and pour in the batter — it should sizzle.
- Bake 20 to 24 minutes until golden and a toothpick comes out clean.
The preheated skillet is the secret to the crackling bottom crust that sets this apart from a cold-pan version.
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