Skillet Cornbread

Adapted from The Perfect Loaf by Maurizio Leo

Makes one 10 inch skillet of cornbread

INGREDIENTS

• 69 g (about 5 TBS) Unsalted butter

• 230 g Whole Grain Cornmeal

• 311 g Buttermilk or plain yogurt

• 2 Medium eggs

• 23 g Pure maple syrup

• 3 g (½ tsp) Fine sea salt

• 6 g (1 tsp) Baking soda

• 196 g Ripe sourdough starter, 100% hydration

DIRECTIONS

In a small saucepan, melt the butter over medium low heat. Let cool.

Preheat the oven to 375°F (190°C). Place about 14 g (1 TBS) of the melted butter in a 10-inch cast-iron skillet and place the skillet in the preheating oven.

In a large bowl, mix together the remaining cooled melted butter, the cornmeal, buttermilk, eggs, maple syrup, salt, baking soda, and sourdough starter. The mixture will be rather loose and frothy.

Carefully remove the heated skillet from the oven and tilt it to coat the bottom with the melted butter. Pour the batter into the pan.

Bake for 25-30 minutes, or until the internal temperature reaches 194 °F (90°C) and the top is a deep golden yellow with the edges a deep chestnut color. Remove the skillet from the oven, let cool slightly, and serve the corn bread directly from the skillet.