I love experimenting with my sourdough starter. I wasn't sure how a sourdough cornbread would turn out, but it ended up being great. It's a slightly sweet bread that could be a nice side for chili or baked beans.
1 cup sourdough starter
2 cups cornmeal
1 1/2 cups non-dairy milk
1/4 cup sugar
1/4 cup ground flax seed
1/2 cup Earth Balance or coconut oil, melted
1 tsp salt
1/2 tsp baking soda
Preheat oven to 425F. Grease an 8x8" cake pan.
Combine all ingredients in a mixing bowl and stir well. Pour batter into the pan. Bake for 25-30 minutes, or until a knife inserted in the center comes out clean.