This sourdough cornbread is light and fluffy. The perfect side dish to any meal or barbecued meat. Serve it piping hot with a nice slathering of honey butter and Ballerina Farm Fine Sea Salt!
Ingredients
Cornbread
- 1 ½ cup cornmeal
- ¼ cup Ballerina Farm Raw Honey
- 1 tsp Ballerina Farm Fine French Salt
- 1 cup hot milk
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 cup sourdough starter
- 2 eggs
- ¾ cup melted butter
Honey Butter
- ¾ cup salted butter, room temperature
- ¼ cup Ballerina Farm Raw Honey
- Optional: additional salt, cinnamon, cayenne chili powder etc.
Method
Makes 1 x 12-inch cast iron skillet
- Place your 12-inch cast iron skillet in your oven and preheat to 400 F.
- In a large mixing bowl, add in your cornmeal, honey and salt. Pour over your hot milk and mix together and let sit for 15 minutes. Once rested, to that same bowl, add your baking soda, baking powder, sourdough starter or discard, eggs and ½ cup melted butter. Mix thoroughly until well combined.
- Once your oven is preheated, take your cast iron skillet out of the oven and add in the remaining ¼ cup butter. Pour over your cornbread batter and place in the oven.
- Cook for 22-27 minutes or until a cake skewer comes out clean and until your desired doneness.
- To make your honey butter, in a large bowl, cream together your butter and honey with a whisk until light and fluffy.
- Enjoy the two together with a nice pinch of Ballerina Farm Fine Sea Salt.
