Add <quantity>385<unit>g</unit></quantity> of water to a pot and bring it to a boil

Add <quantity>315<unit>g</unit></quantity> of cornmeal to a bowl. Add the boiling water and mix to hydrate. Let it cool down to about <temperature>32<unit>°C</unit></temperature>

Add <quantity>105<unit>g</unit></quantity> of rye sourdough starter and <quantity>25<unit>g</unit></quantity> of honey

Add <quantity>10<unit>g</unit></quantity> of salt and <quantity>170<unit>g</unit></quantity> of all-purpose flour

Add <quantity>2<unit>g</unit></quantity> of instant dry yeast and knead by hand for 8m until all ingredients are fully incorporated

Sprinkle enough rye flour to cover the dough and let it ferment for 2h until the all the surface is cracked

Transfer the dough to a large bowl dusted with rye flour. Gently fold the dough in round moves to shape it into a ball, taking care not to lose the gas from the fermentation

Transfer the dough to a banneton and let it ferment for at least 2h until the surface cracks and dough doubles in size

Place a cast iron pot in the oven and preheat it at <temperature>250<unit>°C</unit></temperature> for 30m until very hot. Carefully remove it from the oven

Sprinkle the pot with rye flour. Carefully place the dough inside and close it

Bake for 20m until light golden brown. Remove from the oven, take off the lid and reduce the temperature to <temperature>180<unit>°C</unit></temperature>

Place the bread back in the oven and bake for 30-40m until it feels very firm when pressed on the top and bottom and has a deep brown color. The cornbread is ready

Enjoy! This is amazingly good with extra virgin olive oil!