Recipe of the Week: Sourdough Adventure: Cornbread Muffins

Continuing the sourdough adventure - cornbread is one of my favorite muffins to have at lunch or dinner although it is a great leftover for breakfast as well. This recipe makes about 24 muffins. 

1 1/2 cups mature whole wheat sourdough starter

1 1/2 cups yellow cornmeal

1 cup milk

2 eggs

2 tablespoons of sugar

1/4 cup melted butter

3/4 teaspoon salt

1/2 teaspoon baking soda

Assemble all ingredients and utensils. Allow all ingredients to come to room temperature.

Preheat oven to 400 degrees Fahrenheit. Spray muffin tins with cooking spray.

In a large bowl combine starter, cornmeal and milk.

Beat eggs with sugar. Add to batter and stir. Note: Add warm water if the batter is too thick. Starters vary significantly in thickness.

Combine salt and baking soda into the butter. Fold into the batter.

Fill each tin 2/3 full.

Bake until golden brown on top. Serve hot.

The original sourdough adventure post (click on the green text to go to the post) includes a link to how to initiate your own sourdough starter. That original post also includes a recipe for sourdough pancakes and it is still the recipe I am using the most - almost every week.