Make Lavender Milk

Pour one cup of milk into a small saucepan and place it over low heat on the stove. Heat the milk slowly until it begins to steam. Stir in dried lavender and remove from heat. Let this mixture set for 30 minutes.

Once the milk is finished steeping, place a fine mesh strainer over a large mixing bowl and pour the milk through the strainer, into the bowl, to remove the lavender. Allow to cool slightly.

To Mix Batter

To the milk, add sourdough starter, cornmeal, flour, salt and honey Stir with a wooden spoon until fully combined.

Cover the mixing bowl with plastic wrap and allow to ferment either on the counter for 4 hours, or in the fridge for up to 24 hours.

To Bake

When the oven is preheated, carefully place a stick of butter into the skillet and leave it in the oven to melt. Check periodically to make sure the butter doesn't burn and remove it from the oven when it's fully melted.

To the batter, sprinkle in the baking soda and baking powder. Fold this in with a wooden spoon. Pour the melted butter over the batter and stir it in gently until you can no longer see it floating around the edges of the bowl.

Pour the batter into the hot skillet that should be well-greased with melted butter, and place it back in the oven.

Bake for 20-25 minutes, or until you insert a butter knife into the middle of the cornbread and it comes out clean. It should feel soft but set, and the edges should be beautifully brown!

Cool slightly on a wire rack.

For best results, serve warm with a big pad of butter and a drizzle of honey!