You can’t eat chili without cornbread. It’s like cereal without milk. It just doesn’t work. I was an avid cornbread from a box maker for years, assuming cornbread was too much work. I’m so glad I was wrong. Cornbread is super simple and doesn’t take more than 45 minutes from start to finish. Here is my favorite recipe for sourdough cornbread.
Recipe
1 cup of warm chicken or vegetable broth
1.5 cups of corn flour
1/3 cup of sugar
2 TBS of honey
1 tsp of salt
Mix these ingredients together and allow to cool before adding remaining ingredients.
1 cup of oil
1 cup of active sourdough starter
Check out my post on how to make a sourdough starter
2 eggs
1.5 tsp of baking soda
1.5 tsp of baking powder
Mix together and add to a greased medium cast iron skillet. Bake at 400° for 25 to 30 minutes until the center is firm. Remove from the oven and allow to cool before slicing. Top with honey or crumble over your favorite chili. Enjoy!
For more sourdough recipes follow along @homesteadonlakeside
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