Sort ingredients
hmiller1219
QR Code
Listen
Pdf
Preheat a cast iron skillet at 425ºF.
To a medium-sized bowl whisk together sourdough discard and eggs until combined. Add the melted butter, olive and honey. Whisk together. Add the buttermilk and whisk.
To a large bowl, whisk together cornmeal, flour, baking powder and salt. Pour the liquid discard mixture into the cornmeal mixture and stir together until combined.
Take the hot skillet out of the oven. Add 30 grams (2 Tablespoons) butter to the hot skillet and coat the sides and bottom of the skillet as it melts. Working quickly, pour the cornbread batter into the skillet. The edges of the batter will begin to set. Place the skillet back into the oven and decrease the oven temperature to 375ºF. Bake for 20 minutes until baked through.
Remove from the oven and serve immediately with butter and honey if desired.