Ingredients
Sourdough Discard Cornbread
200 g sourdough discard
2 eggs
60 g (approximately half a stick) melted butter
100 g milk
50 g maple syrup
100 g all purpose flour
180 g cornmeal
2 tsp baking powder
1 tsp salt
Flaky salt for topping
Extra butter for eating
Ultra Nourishing Chicken Noodle Soup
2 tbsp butter or ghee
1 inch knob ginger, minced
2 cloves garlic, minced
½ onion, finely diced
4 - 6 carrots, cleaned and chopped into 1/2 in rounds
¼ cup parsley, stems finely chopped and leaves roughly chopped
½ tsp dried fennel
½ tsp dried thyme
2 lbs chicken breast or boneless skinless chicken thigh
6 cups chicken/bone broth
¼ cup grated parmesan
2 cups cooked pasta
Salt to taste
Directions
Sourdough Discard Cornbread
Step 1
Melt butter in a cast iron skillet that you will also use to bake the cornbread in.
60 g (approximately half a stick) melted butter
Step 2
Combine all of the wet ingredients minus the eggs.
200 g sourdough discard
100 g milk
50 g maple syrup
Step 3
Add in the eggs to the wet ingredients.
2 eggs
Step 4
Combine the dry ingredients.
100 g all purpose flour
180 g cornmeal
2 tsp baking powder
1 tsp salt
Step 5
Add dry ingredients to wet ingredients and mix until just incorporated.
Step 6
Top with flaky salt.
Flaky salt for topping
Step 7
Pour the mixture into the buttered skillet.
Step 8
Bake at 350F for 15-25 minutes, depending on skillet size.
Step 9
Use a knife to test; remove when it is no longer wet.
Step 10
Allow to cool slightly.
Step 11
Top with extra butter before serving.
Extra butter for eating
Ultra Nourishing Chicken Noodle Soup
Step 1
Heat butter in a large dutch oven over medium heat.
2 tbsp butter or ghee
Step 2
Add ginger, garlic, and onion. Cook about 3-5 minutes or until softened.
1 inch knob ginger, minced
2 cloves garlic, minced
½ onion, finely diced
Step 3
Add fennel and thyme and cook until fragrant, about a minute.
½ tsp dried fennel
½ tsp dried thyme
Step 4
Add carrots, broth, parsley, and chicken.
4 - 6 carrots, cleaned and chopped into 1/2 in rounds
6 cups chicken/bone broth
¼ cup parsley, stems finely chopped and leaves roughly chopped
2 lbs chicken breast or boneless skinless chicken thigh
Step 5
Lower the temperature to a simmer, cover, and cook until the chicken is shreddable, about 40-60 minutes.
Step 6
Remove the chicken with tongs, shred, then add back to the soup.
Step 7
Add grated parmesan, pasta, and extra parsley.
¼ cup grated parmesan
2 cups cooked pasta
¼ cup parsley, stems finely chopped and leaves roughly chopped
Step 8
Taste for salt and adjust accordingly.
Salt to taste
Step 9
Enjoy!
