Yes, another cornbread recipe. A great way to keep my sourdough starter vigorous and transform some delicious local cornmeal into what might well be my favorite cornbread yet. This is my second time playing around with Emeril Lagasse’s recipe, this time inspired by our sage garden manager’s suggestion of using herbs to add complexity and elegance to a simple pan of cornbread. My life will never be the same again.
UPDATE (6/13/17): Made a batch with my gluten-free starter (currently on a brown rice flour diet). Meh. A bit disappointing, still definitely prefer the soft-soaked cornbread when it comes to gluten-free cornbread.
Sage Sourdough Cornbread
1 1/2 cups cornmeal
1 teaspoon salt
1/4 cup melted butter or oil (2-3 tablespoons works as well)
1 1/2 cups buttermilk, or liquid of your choice (I mix about 1/2 cup yogurt with a cup of water.)
1 cup sourdough starter
2 eggs (optional, I forgot them completely the first time and it still turned out pretty nice)
1 1/2 teaspoon baking soda
Fresh sage leaves (optional)
Combine together cornmeal and salt in a medium bowl, then gradually incorporate the wet ingredients to form a relatively smooth batter. Place in the fridge overnight or for several hours to soak until ready to bake. (Can skip the soak if needed.) Preheat oven to 400F, grease a small baking pan or cast iron skillet, and decorate with sage leaves (optional). Mix baking soda into the batter and pour into the pan, decorate surface with sage leaves (optional), and bake for 25-30 minutes. Yum!