Sourdough starter brings flavor and nutrition to otherwise lifeless baked goods. It also carries on a tradition of baking which is so central to many cuisines throughout history: fermenting grains ...
- 1-1/2 cups cornmeal
- 1-1/2 cups flour
- 1 tablespoon baking soda
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 eggs
- 1-1/2 cups milk
- 6 tablespoons unsalted butter, melted
- 2 tablespoons bacon fat
Whisk together cornmeal, flour, baking soda, salt and sugar in a large bowl. In another bowl, beat the eggs and milk until combined. Mix into dry ingredients. Stir in the melted butter.
Put bacon fat in a 10-inch cast-iron skillet and put the skillet into the oven. Preheat the oven to 350° with the skillet inside. When the oven is hot, take out the skillet. Add the cornbread batter and make sure it is evenly distributed in the skillet. Turn oven up to 375°. Bake for about 25 to 30 minutes, or until the edges are beginning to brown and a toothpick or knife inserted in the center of the bread comes out clean. If you jiggle the skillet or touch the center the cornbread should not move. Remove from the oven, brush with butter, then let rest for 15 minutes.
Want to visit Chef Roderick? Find him at Jax Diner, 5065 St. Augustine Road, Jacksonville, 31525.