Preheat oven to 425 F.
Grease 12" skillet with bacon drippings or butter. I prefer a cast iron skillet.
3/4 c All-purpose flour
2 1/2 t Double-acting baking powder
1 T sugar
3/4 t salt
Add: 1 1/4 c Stone-ground cornmeal (yellow or white)
In separate bowl:
1 Egg, gently beaten
Add & beat:
3 T Melted butter
1 c Milk (more fat=more flavor)
1 c Sourdough starter
Combine all ingredients with a few brisk strokes.
Add to skillet, bake for 20-25 minutes.
Easily adapted to muffin pan. Bake for 15-20 minutes.
Variations: add caramelized onions, sauteed bell peppers, corn kernels, garlic to egg mixture.