Roots of a Southern Kitchen

The other day I was thinking about new recipes that I could use sourdough discard in. Anyone that does sourdough knows you have a ton of discard to use. I wondered about sourdough cornbread, and easily found this recipe from backtoourroots.net!

Ingredients:

• 1/2 cup butter or bacon drippings
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup sourdough starter
• 2 eggs

Steps:

1. Preheat oven to 400 degrees. Add butter or drippings to cast iron skillet and put in oven to pre-heat.
2. Mix dry ingredients in a bowl. Add milk, starter, and eggs and mix well.
3. Remove skillet from oven and pour melted butter or drippings into batter and stir to combine.
4. Pour batter into skillet and bake for 25-30 min or until golden brown.