Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
With my sourdough starter, I am always searching for new ways to use the leftover batch. I came across a buttermilk cornbread recipe from Homesick Texan and experimented with it knowing sourdough starter can make a great substitute for buttermilk. It turned out to be a success. This is on the flakier, sweeter side but still incredibly delicious. I will also experiment with making a more moist, savory version and will post that after I figure it out.
Ingredients
- 175g sourdough starter
- 120g milk, buttermilk, milk substitute, or water (1/2 cup)
- 60g organic sugar or brown sugar (1/4 cup)
- 100g cornmeal (heaping 1/2 cup)
- 50g all purpose flour (heaping 1/4 cup)
- 5g baking powder (1 tsp)
- 2g salt (1/2 tsp)
- 30g vegetable oil or melted butter (2 tbsp)
- 1 egg (50g)
Directions
- Preheat oven to 400 degrees
- Grab a loaf pan. Glass or nonstick aluminum works great for this. Spray the loaf pan with cooking spray or rub with a teaspoon of oil.
- Mix the ingredients in a bowl until incorporated but not overmixed. Even better, try mixing them in the glass jar with the sourdough starter to save a dish.
- Pour the batter into the loaf pan and cook for 25 minutes.
- Remove from the oven once cooked through. Cut and serve.
Comments
Post a Comment