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1
Preheat the oven to 350 degrees F.
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2
Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes.
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3
Spread on a baking sheet and bake for 10 minutes.
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4
Turn with a spatula and bake until firm and lightly toasted, about 10 minutes.
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5
Remove from the oven, and let cool and harden.
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6
In a medium saucepan, melt the butter over medium heat.
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7
Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes.
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8
Add the garlic and jalapeno, stir to mix, and cook for 1 minute.
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9
Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth.
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10
Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes.
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11
Serve immediately.
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12
Preheat the oven to 400 degrees F. Pour the oil into a 9-inch cast-iron skillet or round pan, and preheat in the oven.
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13
In a small bowl, combine the cornmeal, sugar, salt, and baking soda.
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14
In a large bowl, combine the starter, buttermilk, eggs and butter, and blend well.
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15
Add the dry ingredients, and stir until combined without overmixing.
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16
Remove the hot skillet from the oven.
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17
Pour the batter into the hot skillet and bake until golden, 25 to 30 minutes.
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18
In a large bowl, combine the water, yeast, and sugar.
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19
Let sit until the yeast becomes foamy, about 5 minutes.
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20
(If the yeast does not foam, discard the mixture and begin again with a new yeast.)
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21
Add the flour and stir vigorously to work air into the mixture.
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22
Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours.
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23
(The mixture should become very bubbly.)
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24
Use immediately or cover loosely with plastic wrap and store in the refrigerator.
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25
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
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26
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water.
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27
Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
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28
Also, the starter must be maintained by feeding it every few days.
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29
Refresh by removing 1 cup of the starter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water.
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30
Whisk until blended but not smooth.
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31
Cover loosely and return to the refrigerator.
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32
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container.
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33
Thaw the starter 2 days before you plan to bake with it.
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34
Refresh as indicated above with 1 cup each of flour and warm water.
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35
Cover and leave at room temperature 12 hours or overnight before using.
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36
CAUTION: Never keep your starter tightly closed!
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37
The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
