There’s this sourdough starter that I left on the counter rather than putting it in the fridge which means I had to feed it more flour and water every day, and it’s just sitting there.
I had this loaf of cranberry pumpkin sourdough but it’s no longer sitting there.
What if…
And so, Frankensteining the Fannie Farmer version, we have this:
Preheat the oven to 425. Butter an 8″ pan–I used my ceramic Mel and Kris cake pan (in the jewel colorway)
1 c. white cornmeal
1/4 c. plus 2 tbl flour
1 tsp baking powder
1/3 c. sugar
1/2 tsp salt
In a separate bowl, 1 egg beaten with 1/4 c plus 2 tbl milk and 3 tbl melted butter, to which you add 3/4 c sourdough starter
Bake for 22 minutes.
And the verdict is: it’s surprisingly cake-like, in both the texture and that it’s sweeter than I expected; I’m guessing the cornmeal was from a sweet white corn? Either way, it was definitely approved of.