Melt the butter, take care to make sure it's not hot, then combine with eggs, honey, and milk kefir. Mix all wet ingredients in a bowl.
Combine cornmeal, flour, salt and thyme. Mix all dry ingredients, then gently fold in the wet ingredients, until evenly combined. Do not over mix.
Leave the batter covered in room temperature to ferment for 12 hours, or overnight.
Very gently transfer the batter into a 9"x5" regular size loaf pan (I use a silicone loaf pan). You should see air holes in the batter and the batter is light and fluffy. Do not stir the batter to make it sink back down. Bake in a pre-heated oven at 400ºF for 40 minutes or until the inside is no longer wet.
I used home-made kefir from real kefir grains. Older kefir too yeasty to drink are great to use as starter in baking. Older kefir are usually stronger and faster at fermenting the batter as well.
This kefir fermented sourdough cornbread tastes best when it's hot out of the oven.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~