Sourdough Cornbread Muffins

Every week I make a batch of sourdough bread (I use the Tartine Bread book pretty much exclusively), and always have leftover starter. I seem to always have plenty of starter, and if you are a regular sourdough baker, you probably do, too. Instead of throwing that active, bubbly starter away, I decided to put it to good use and make some delicious Sourdough Cornbread Muffins! 

On a cold and snowy day like today, getting your kitchen nice and toasty by heating up your oven is a great excuse to bake, plus you will have delicious comfort food to enjoy while you snuggle in. I served these with some bone broth soup, slathered with pasture butter and raw honey. Your favorite jam or even thick slice of cheese would do just nicely, too. I baked mine in a cast iron muffin pan, but any muffin tin would work, or you could use a 9x9 baking dish for your cornbread. 

Sourdough Cornbread Muffins 
Makes 12 muffins

2 cups active, bubbly levain/sourdough starter
1 cup cornmeal 
2 eggs, beaten
3/4 tsp baking soda
1/2 tsp sea salt
1 Tbs melted butter
1 Tbs honey (you can add an extra tablespoon if you like it a little sweeter)  
1 Tbs apple cider vinegar 

Optional: 1/2 cup sweet corn kernels or 1 chopped jalapeno

Preheat oven to 350 F and lightly grease a muffin pan. Or, insert muffin liners for easier clean up.

Beat together the starter, cornmeal and eggs until well incorporated. 
Add in the baking soda, salt, butter, and honey, and stir well. 
If adding corn kernels or jalapenos, fold in at this time. 
Stir in the vinegar and mix well. 

Distribute the batter evenly in the muffin pan. 

Bake for 20-25 minutes until cooked all the way through; a toothpick inserted should come out clean. 
Let cool before serving. 

Keep in an airtight container for storage, and they should last for several days.