Time 25m Yield 1 skillet, 6-8 serving(s) Number Of Ingredients 10 Steps:
Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes. 1.If I want it for dinner, I just start it in the morning. 2. I use about a 10 inch iron skillet.
Time 50m Number Of Ingredients 11 Steps:
Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet. In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder. In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard. In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix! Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.
Time 8h35m Number Of Ingredients 10 Steps:
In a large bowl mix together the starter milk, cornmeal and flour. Cover and let sit on the counter for 8-24 hours. Preheat oven to 350F. In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt. Stir the wet ingredients into the soured batter. Sprinkle the baking powder and baking soda over top and stir well to incorporate. Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans). Bake 35 minutes (or 15 for muffins). When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.
Time 9h55m Yield 15 Number Of Ingredients 16 Steps:
Set sourdough and cornbread out to dry, 8 hours or overnight. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside. Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture. Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage. Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste. Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture. Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.
Time 1h25m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats. Preheat oven to 425 degrees. Combine the cornmeal, sugar and salt in medium bowl. Scald milk and pour over cornmeal mixture. When mixture is room temperature, add remaining ingredients and mix well. Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
Yield Stuffs one 14-pound turkey Number Of Ingredients 12 Steps:
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat. In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper. Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.
