Step 1

Add the cornmeal and flour to a non-reactive. You can use a wood, glass, pottery, or enamel bowl but try to avoid metal bowls.

Step 2

To that, add the sourdough starter and buttermilk. With a whisk, mix all these ingredients until well combined, cover the bowl, and let the dough sit for at least 4 hours.

Step 3

Preheat the oven to 350˚F.

Step 4

Once everything is properly fermented, add the remaining ingredients. I like to add the baking powder and baking soda last, giving the batter only a quick stir.

Step 5

I like to give this cornbread a "jump-start" by heating up a cast-iron skillet on the stove. Then I add 1-2 TBSP of oil and pour the batter into the hot skillet. When the edges are beginning to bake, transfer the skillet to the oven.

Step 6

Bake for 35 minutes or until an inserted toothpick comes out clean.