Sourdough Cornbread with Yellow Squash
- 1 tablespoon coconut oil
- 1 1/2 cups yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup sourdough starter (100% hydration, straight out of fridge)
- 1 1/2 cups buttermilk
- 2 whole eggs, lightly beaten
- 1/4 cup coconut oil, melted (if it's hot in your house like it is mine, it will already be liquid)
- 2 small yellow summer squash, grated
Mix dry ingredients in small bowl. Mix remaining ingredients except squash in large bowl, beating well to incorporate the starter throughout. Stir squash into wet ingredients and then mix dry into wet. Mix just to incorporate. Carefully remove preheated pan from oven and pour in batter. Bake 30-40 mins or until toothpick inserted in center comes out clean. Cool a few minutes before cutting and serving. (Preheating the oil in the pan makes a delicious crispy crust that was my four year old's favorite part!)
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