Sourdough Whole Grain Cornbread

This skillet cornbread has sweet peppers, more corn, fresh ground whole wheat berries and whole corn flour, making a perfect flavor combination.  This recipe is made in a 7-inch iron skillet.

Sourdough Whole Grain Cornbread

(Serves 8)

Saute peppers in buttery spread in 7-inch iron skillet. Set aside.
2 mini sweet peppers, diced
1 tablespoon melted buttery spread

In a separate bowl, mix ground corn, flour, baking powder, salt and soda.
1/2 cup + 2 tablespoon ground corn
6 tablespoon whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda

In a larger bowl, combine buttermilk, egg, honey, buttery spread and sourdough starter discard.
1/2 cup buttermilk
1 egg, beaten
1 1/2 teaspoon honey
2 tablespoon buttery spread, melted
1/2 cup sourdough starter discard

Add corn and sauteed peppers to liquid ingredients, then stir in dry ingredients. Stir only until mixed.
1/2 cup corn off the cob, chopped in food processor
Sauteed peppers

Grease skillet with buttery spread. Pour batter into skillet. 
1 tablespoon melted buttery spread

Bake at 425 F for 25 minutes.  Cool in pan on wire rack.


The cornbread was served with lentil soup and turmeric eggs. (turmeric eggs has the dry spice mixed with yogurt and egg yolk).