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I’m participating in the 2021 Black History Virtual Potluck. 40+ Black bloggers contributed to create a collaborative menu of recipes from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below.
Recipe note: My recipes are intended to be straightforward guides for the home cook or baker to replicate with minimal fuss. However, keep in mind that recipes are just guides. A multitude of factors can affect how a recipe comes out - from the freshness and quality of your base ingredients to the ambient temperature and humidity. In particular, I recommend upgrading your spices if you are able, as there is a marked taste difference when you are using fresh, single-origin spices. For the best results when following a recipe, taste as you go and be sure to pay attention to any visual or tactile cues included in the instructions. For new sourdough bakers, start here.
Sourdough Discard Honey Rosemary Cornbread
Makes a 10-inch cornbread
This recipe requires two mixing bowls, measuring cups, and a 10-inch cast-iron skillet
Cornbread has a long history among African Americans. Corn was a central feature of the diets of Black Americans in the Plantation South and corn-based breads or cakes were prepared in various forms. Cornbread has retained its significance throughout the years post-emancipation. This recipe relies on sourdough discard, making it ideal for sourdough bakers who want to use up their excess starter. The use of sourdough discard is also a nod to the ethos of reducing food waste and using what ingredients are at hand that is present in Black food culture. It's the perfect side dish for your table.
New to sourdough baking? Start here.
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup unfed sourdough discard
1/3 cup buttermilk
1/2 cup runny honey
2 large eggs
1 stick of unsalted butter, plus an additional 1/2 tablespoon for greasing the pan
1/2 cup corn kernels, frozen or freshly cut from the cob
1 tablespoon fresh rosemary
1. Preheat the oven to 375 F and place your 10-inch cast-iron skillet in the oven to warm while it preheats.
2. In a small mixing bowl, combine 1 cup all-purpose flour, 1 cup cornmeal, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp sea salt.
3. Melt 1 stick of unsalted butter in the microwave in a small dish and set aside.
4. In a large bowl, mix 1 cup unfed sourdough discard, 1/3 cup buttermilk, 1/2 cup runny honey, and 2 large eggs.
5. To the liquid mixture, add in the stick of melted unsalted butter and mix well to incorporate.
6. Pour the dry ingredients into the wet ingredients and add in the 1/2 cup of corn kernels.
7. Remove leaves from the stem and roughly chop the rosemary leaves. Add rosemary to the batter.
8. Use a wooden spoon or spatula to stir the dry ingredients into the wet ingredients. Make sure the dry ingredients are fully incorporated but don't worry if there are a few lumps.
9. Remove the now preheated cast-iron skillet from the oven and use the remaining 1/2 tbsp of unsalted butter to grease the pan well, including up the sides.
10. Pour the cornbread batter into the skillet, using a large spoon or spatula to roughly smooth out the top.
11. Place on the middle rack in the oven and bake for 25-30 minutes. The cornbread is finished when a knife or toothpick inserted in the center comes out clean and the edges are lightly browned. Cool for 10 minutes before serving.
Serve as is, or top with more butter and a drizzle of honey for an extra decadent bite! Store in a sealed container on the countertop for up to three days.
Don't forget to check out some of the other amazing recipes in this collaboration!
Smoked Jamaica Jerk Chicken | Food Fidelity
Sweet & Tangy Collards | FoodLoveTog
Jerk Shrimp Cakes and Grits | Geo's Table
Gluten-Free Chicken and Waffles with Maple Bourbon Glaze | Good Food Baddie
Tropical Candied Yams | Handy Chef
Trinidadian Beef Stew | Heal Me Delicious
Cornmeal Coo Coo Recipe | HomeMadeZagat
Caribbean Oxtail | Just Add Hot Sauce
Creole Oxtails Stew | Kenneth Temple
Sweet Potato Bundt Cake | Lenox Bakery