Sourdough Cornbread

[Red Apple Guy]

I usually use self-rising flour for biscuits and self-rising cornmeal mix for cornbread. For biscuits, the reason has to do with soft, southern wheat with lower gluten for better biscuits. For cornbread....its just easier. With biscuits or cornbread, I like to add 60 to 70 grams of sourdough starter for the flavor for two cups of flour or meal.

I just posted a recipe for sourdough cornbread with cheese, onion and corn options.




Red

[Galley_Wench]

YUM . . .Looks wonderful . . . I'll have to give it a try!

[Red Apple Guy]

Thanks Gally.

Red

[Cassie]

that does look very good!