Sourdough cornbread

 This was amazing.  We were a little unsure about the directions but, trust.  You end up getting some nicely browned butter.

From King Arthur Flour

8 tbs butter

1 1/4 or 150 g AP flour

1 cup or 138 grams cornmeal

1/3 c or 66 grams sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup or 227 ish g sourdough either unfed or discard

1/3 c or 67 g whole milk if you've got it, regular if you don't

2 eggs

Put the butter in a 10 inch cast iron pan and put it in the oven at 425

The butter will melt and get nice and brown, some of the milk solids might get toasty so keep and eye on it

In a large bowl, mix the flour, cornmeal, sugar, baking powder, salt, and baking soda

In another bowl, mix the sourdough, milk and eggs until evenly mixed (if you have cold sourdough, it might be hard to mix.  I would make sure to have it at least room temperature for this part)

When the oven is to temperature and the butter is melted and toasted, remove the skillet and wait 2-3 minutes

Pour most of the butter into the wet ingredients keeping enough butter in the pan to cover the bottom slightly, swirl it around to make sure it's all covered

Mix the butter in well

Stir the wet ingredients into the dry until even

Transfer batter to the pan and then the pan into the oven to bake for 15 minutes or until the bread is set and golden on the edges (the recipe says if it's not golden after 15 minutes, broil in until the top is brown

Cool in the pan briefly before you take it out of the pan

It's best to eat day of