Sourdough Cornbread Recipe
I’ve found that this sourdough cornbread recipe is a game-changer for anyone looking to combine hearty ingredients with an easy cooking method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ⅔ cup (80 g) cornmeal
- 1 cup (120 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar, adjust to ½ cup for a sweeter taste
- 8 tablespoons unsalted butter, melted
- ½ cup (125 g) sourdough starter discard
- ½ cup milk or water
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
Instructions
- Gather Ingredients: You’ll need sourdough starter, cornmeal, flour, sugar, baking powder, eggs, milk, and butter, creating a moist cornbread with a hint of tanginess.
- Prepare the Batter: Mix the sourdough starter, eggs, and melted butter in a large bowl. Gradually add milk for smooth consistency.
- Combine Dry Ingredients: Whisk together cornmeal, flour, sugar, and baking powder in another bowl for even leavening.
- Mix Wet and Dry Ingredients: Fold dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread light.
- Prepare the Pan: Grease a baking dish with butter, pour in the batter, and spread evenly.
- Bake: Preheat the oven to 400°F (200°C). Bake for 25-30 minutes for a golden top and clean toothpick test.
- Check Texture and Serve: The cornbread should be crumbly yet moist. Cool slightly, then enjoy warm, possibly with a dab of butter.
Find it online: https://www.kitchenmomy.com/sourdough-cornbread/