Polly’s Sourdough Cornbread







3/4 cup each corn meal, and all purpose flour,

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons granulated sugar

1/2 cup egg substitute

1 cup sourdough starter

1 cup soy milk or 1 cup of 2% milk or whole milk

1/4 cup canola oil, corn oil or olive oil

Mix all ingredients in a medium-size Bowl with a nice big spoon or a spatula so I can scrape the sides of the bowl, or you can mix it in the Kitchen Aid mixer like I did.

I put my corn muffins into a silicone muffin pan and before I put it in and I sprayed it with nonstick spray just to make sure it would come out and also sprayed a Custard Cup Ramekin and 1 oval little casserole dish.

You can bake these in one large pan like a lasagna size pan or you can bake it into 2 round ones…. whatever you want. You will just have to judge the baking time accordingly.

, photography by Paulette motzko and Digital Arts PLM Studios
Copyright April 11th, 2016
5:47 p.m.

When you and your KitchenAid mixer become friends you’ll never know what you did without it. Then you can just watch the thing while it helps you cook and prepare a Cornucopia of delicious things.

It mixes away or kneads while you do something else! That’s the coolest part of the KitchenAid mixer you can just let it do what it does and you can do something else.

My KitchenAid mixer has lasted longer than my ex-husband the rocket scientist and I have, and we lasted 15 years! 😉

My KitchenAid mixer and I have been going strong for over 30 years.

Hear that KitchenAid people? hint hint

Why don’t you use me as one of your advertisers because I’ve used the product for longer than some people been alive!

And this folks, is why I made the sourdough cornbread. It was to be put in the center of a large bowl so I could top it with some of my black bean quinoa chili, mild cheddar cheese and guacamole and boy is it awesome!

I don’t know what to call it but it really is awesome!
Bake at 450 degrees for 25 minutes, or until they test done with a toothpick.

This recipe was adapted by Paulette motzko from Rita Davenport’s awesome book called The Sourdough Cookbook