Preparation:

Step 1: Pre-heat Oven and pan, and Combine dry ingredients

Preheat both your Challenger Bread Pan and your oven to 400°F/204°C. Whisk together 200g all-purpose flour, 132g cornmeal, 4g salt, 12g baking soda, and 6g baking powder, set aside untl ready to use.

Step 2: Cream butter and sugar

Using a stand mixer, or a hand mixer, cream 113g butter and 140g sugar until light and fluffy. Add 2 eggs in one at a time, waiting until each one is fully incorporated before the next addition. Slowly stream in 120g oil until fully emulsified, avoid dumping in the oil all at once. Add 80g sourdough starter and mix until fully incorporat-ed.

Step 3: Make the batter

Fold a third of the dry ingredients into the butter mixture. Once no traces of flour remain add in half of the milk (125g). Continue to add in remaining flour mixture and milk (125g), alternating between additions just until all of the flour is hydrated. Be careful not to overmix the batter or your cornbread may turn out rubbery.

Step 4: prepare your pan

Brush the base of your Challenger Bread Pan with the extra oil set aside for brushing, and line the bottom of your pan with parchment paper.

STep 5: Bake

Pour your batter into the Challenger Bread Pan. Even out the top of your batter using the offset spatula. Bake cornbread for 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.

Place your Bread Pan on a wire rack and allow your cake to cool for 15 minutes. Using your offset spatula loosen the edges of your cake from your pan. Place the wire rack on top of your cornbread and using oven mitts flip the rack and pan simultaneously to release the cornbread.

Enjoy warm with butter and honey. Store leftovers in an airtight container.