Sourdough Cornbread

I decided last night that I wanted to make some yeast cornbread. I didn't quite end up with what I was planning, but I like what I got at any rate. These are really good. I am editing the recipe from what I actually did down from two eggs to only one. This was a suggestion from my fiance and I think it is worth a try next time I make these. I might also add some butter to it.

Starter after mixing:

Here is the starter after 12 hours:

The baked muffins!

And, I needed another pan so I used my doughnut pans. These gave us ideas for sweet cornbread doughnuts with cream cheese glaze to try making in the future!:

Sourdough Cornbread


Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups cornmeal
1 cup milk (I prefer equal parts powdered milk and water)
Additional water as needed for consistency
1 tablespoon sugar or honey
1 eggs
1/2 cup vegetable oil (or equivalent)
2 tsp baking powder
1/2 tsp baking soda



Sponge:
1) Mix the starter, cornmeal, milk, water (if needed), and sugar or honey in large bowl. Mix until they are a slightly thick consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, and baking powder, together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
4) Scoop by 1/3 cup-fulls into a greased muffin or doughnut pan.

Bake:
1) Pre-heat oven to 350 F and bake for 15 minutes or until tops are golden brown.
2) Cool  on wire racks. If they do not come out right away, allow them to cool briefly in the pan and carefully scrape them away along the edges with a rubber spatula.

Yield:
Approximately 20 muffins or doughnuts.

Storage:
These should freeze well for a month.