Cornbread. Fresh out of the oven, topped with butter and maple syrup. You’ve entered heaven. For a crunchy, flavorful crust, use a cast iron pan or skillet.
-Based on 200 grams of levain.
-Formula produces 1 9x9 pan of delectable cornbread.
-Takes about 30-45 minutes from start to finish.
|
Ingredients |
Quantity |
Bakers percentage |
|
Cornmeal |
270 |
133 |
|
Salt |
7g |
16.6 |
|
Raw Sugar |
70g |
37.2 |
|
Hot Milk |
200g |
133 |
|
Baking Powder |
8g |
4.7 |
|
Baking Soda |
8g |
4.7 |
|
Olive Oil |
106g |
58.8 |
|
Levain |
200g |
100 |
|
Eggs |
2 |
N/A |
Steps
- Mix cornmeal, salt and sugar together
- Bring milk to a boil. Then let cool to touch
- Mix in milk with cornmeal and salt mixture
- Stir in baking powder & soda
- Add oil
- Add Levain
- Add eggs
- Batter should resemble a very thick soup.
- Preheat oven to 400°, Leave your cast iron pan in there to warm up as well
- Oil your pan with olive oil. Be generous.
- Pour batter in pan, about 2-3 inches deep. Dough should sizzle when poured into the hot oiled pan.
- Bake for 30 min @ 400°