This Texas girl grew up on good southern cornbread. It was a staple alongside a big pot of pinto beans.

Since I’ve been doing sourdough a lot lately, I thought I’d give sourdough cornbread a try. This is based on my grandmother’s cornbread recipe with a few tweaks. It’s delicious and moist, not grainy at all. You should all try it.

Sourdough Cornbread:

1 cup cold sourdough starter

1 tsp salt

1 cup water

2 tbls honey

1/4 cup oil

2 eggs

Mix all the above ingredients together. Then add…

1 cup all purpose flour

1/4 whole wheat

3/4 cup corn meal

1 tbls baking powder

Mix and pour in a greased cast iron skillet 8×8 casserole dish.

Bake 400 degrees for 20 minutes.