Sourdough Cornbread - 4 points

In an attempt to use my Amish sourdough starter in a non-traditional way, I decided to make cornbread pancakes with it. Because cereal was expensive where I was raised, I grew up eating a hot breakfast every morning and most mornings that meant cornbread pancakes. My dad would break them up in a glass of cold milk and eat them with a spoon. My mom preferred them with butter and syrup. I ate them buttered, and Alanna liked to top hers with cheese. However you eat them, they are a wonderful breakfast.

This time, I served them as a side dish for some fantastic fish that I will post later. I was really pleased with their consistency and flavor. They were sweet like a good Southern cornbread but also had a distinct sourdough tang. Well worth the effort of tending to a starter!

Sourdough Cornbread
1 cup Amish sourdough starter
3 egg whites
1/3 cup butter, melted
1/2 cup whole wheat flour
3/4 tsp baking soda
1 tsp table salt
1 cup whole grain cornmeal
1 can corn (not vacuum packed)

1. In a medium bowl, gently stir starter, egg whites, canned corn, and butter until just combined.
2. In a separate bowl, sift together dry ingredients. If you are left with pieces of whole grain in your sifter when sifting the flours, just dump it into the bowl. The sifting is meant to separate the pieces, not keep out fiber!
3. Make a well in the middle of the dry ingredients and pour in the starter mixture. Slowly mix the dry and wet ingredients together until just combined.
4. Heat a large nonstick skillet over medium heat. Fry cakes two at a time, using 1/4 cup batter each. Follow normal pancake frying protocol.
5. Yields 15, 4 point servings

I really, really want to tell you about that fish, but is already late, and I have to get some exercise if I am going to meet my goal for the year! Have a good night.