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rustic sourdough skillet cornbread sourdough starter fast easy simple healthy dinner side kamut ancient grain
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5 from 2 votes

Rustic Skillet Cornbread

Ingredients

  • 1 1/2 cups kamut flour or flour of choice, i.e. einkorn, spelt, etc.
  • 1 1/2 cups cornmeal
  • 1/2 cup sourdough starter, active after a feeding or straight from fridge
  • 1 1/2 cups milk or water
  • 2 TBS fat for the skillet - bacon grease is especially nice; butter or coconut oil work just fine
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1 TBL baking powder
  • 3 eggs
  • 2 TBL - 1/3 cup honey or maple syrup to taste, optional
  • 1/4 cup melted butter

Instructions

  • Combine the flour, cornmeal, starter, and water or milk in a bowl, mixing to moisten everything. Cover let rest in a warm place for 8-24 hours.
  • When ready to bake, preheat oven to 350°F. Place a 10 or 12-inch cast-iron skillet in the oven with 2 Tbsp. bacon grease or coconut oil.
  • In a small bowl, whisk eggs and mix in honey and melted butter.
  • Pour wet ingredients into the soaked flour and fold in just a couple of times. Sprinkle salt, baking soda, and baking powder over the wet mixture. and fold over several times until thoroughly combined.
  • Carefully remove the hot skillet from the oven, gently swirl the melted fat around to evenly coat the skillet, then pour the batter into the hot skillet.
  • Place skillet in oven and bake for 30-40 minutes or until a knife inserted into the center comes out clean.
  • Cool at least 10 minutes before cutting.

Notes

This recipe can be halved and used as a topping over a skillet meal. Simply brown up some meat, like hamburger, saute with onions, garlic, salt, pepper and other veggies of choice. If going for a Taco Tuesday theme, I add corn and peppers. Add some taco seasonings to taste like cumin, chili powder, smoked paprika, and cayan. Then pour your cornbread mix over the top and bake in a 400º oven and check after 20 minutes. I call this Tamale Pie. I have no idea why, except that's what my mom called her version when I was growing up. Hers included those nostalgic tiny blue boxes of cornbread mixes. Anybody? Awww, growing up in the '80s. ;)
 
The options for a skillet meal topped with a cornbread topping are endless! Italian, curry, Mexican, broccoli cheese, Mediterranean, pizza, and so on.