2/3 cup melted butter
1 cup cornmeal
1 cup unsifted Pillsbury Unbleached or King Arthur Unbleach Flour*
1 tsp baking soda
1/4 tsp salt (use less if butter is salted)
3 eggs
1 cup sourdough starter
1. Melt butter in a 10 inch covered skillet (cast iron is best) over low heat.
2. Meanwhile, in a quart bowl, sift together dry ingredients.
3. In a larger bowl, beat the eggs with the sourdough starter and the melted butter. (Note: Make sure to leave enough butter in skillet to keep bread from sticking to skillet when baked.)
4. Keep the skillet hot over low heat.
5. Add the dry ingredients to the egg mixture and beat well.
6. Pour the batter into the hot skillet, cover and increse heat to medium-low.
7. Bake for 20 mins or until toothpick inserted in the center of the bread comes out clean.
* Use unbleached flour for best flavor. Unbleached flour is bright white, it's just more time consuming to make. Flour will whiten naturally after milling. Since the natural whitening takes time (about 6 months), many producers speed up the process using chemicals. That process and chemical addition can alter the taste of foods made from bleached flour.
