Alaskan Sourdough Cornbread Recipe

Ingredients for Alaskan Sourdough Cornbread

• 1 ½ cups yellow cornmeal
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 cup milk
• 1 cup active sourdough starter (adjust amount depending on the consistency of your starter)
• Cream Of Tartar
• Baking Soda
• Eggs
• 1 tablespoon melted unsalted butter

How to Make Alaskan Sourdough Cornbread

1. Preheat oven to 425°F (220°C). Place a well-seasoned 9 or 10-inch cast iron skillet in the oven while it preheats.
2. Spray the hot skillet with non-stick cooking spray and add 1 tablespoon of oil.
3. In a medium bowl, whisk together 1 ½ cups yellow cornmeal, ¼ cup granulated sugar, and 1 teaspoon salt.
4. In a separate saucepan, heat 1 cup milk until it just begins to simmer (scald). Slowly pour the hot milk into the cornmeal mixture, whisking constantly to prevent lumps. Let the mixture cool to room temperature.
5. Add 1 cup active sourdough starter (adjust amount depending on the consistency of your starter), 1 large egg, 1 tablespoon melted unsalted butter, and ½ cup all-purpose flour to the cornmeal mixture. Mix until just combined. Be cautious adding the milk as the consistency of your starter may affect the final wetness of your batter.
6. Pour the batter into the prepared skillet. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.