��� Honey Butter Cornbread

To your mixer add:

v 3 cups of sourdough starter (at 166% hydration) � 27 oz

v 1 cup evaporated milk (or 1/2 & 1/2) � 8 oz

v 1/2 cup of melted butter which has cooled to lukewarm � 4 oz

v 3 large eggs (beaten slightly before putting in mixer) � 5.2 oz

v 1/4 cup of honey or malt syrup � 3 oz

Mix these ingredients together just enough to incorporate them. In a separate bowl mix together:

v 2. 5 cups of freshly ground cornmeal � 10 .7 oz

v 2 cups of all purpose flour � 8.8 oz

v 1 Tablespoon salt - .6 oz

v 1 Tablespoon baking powder -.5 oz

v 1 teaspoon baking soda -.16 oz

Stir all of these dry ingredients together with a spoon until well mixed and then add the dry ingredients to the wet ingredients which are in the mixer. Turn on the mixer and stir just long enough to mix all ingredients together. Then pour out your cornbread batter into a large bundt or cake pan which has been sprayed with pan oil or greased.

The batter came up about 3/4 of the pan sides. I let the batter set for one hour to allow the cornmeal to absorb the liquid. Then I baked the bread in a preheated 400 degree oven for 50 minutes.

This cornbread is wonderfully moist and crumbly. I serve it with Poquito Beans which are a great complement to Honey Butter Sourdough Cornbread!

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The Poquito Beans are native to Santa Maria California and are a hidden treasure. We get them special ordered from the coast of California in large bags. I come from that area and I make up the beans with my own special recipe which is oohed and aahhed by anyone who tries them.  They have bacon and lots of garlic in them. You have never had a terrific coastal meal until you have had Poquito Beans, fresh baked sourdough and barbequed rib steaks or barbequed fresh tuna. Life is good!

Copyright April 2007