Delicious Cornbread – Easy Sourdough Recipe!
I have been loving making my Stand Mixer Sourdough loaves several times a week! But when we were having my White Chicken Chili several weeks ago, I wanted to make some cornbread to go with. Sometimes, I use the blue box to make quick cornbread, but I was in the mood for homemade – and came across some Sourdough Cornbread recipes here and here. Neither were exactly to my liking, but a good place to start – so I came up with my own version with a higher ratio of flour to cornmeal and some other tweaks – and – holy moly did it turn out well! I know everyone has their specific idea of perfect cornbread. This Sourdough Cornbread is not-too-dry, a little sweet and gains such great flavor from the addition of sourdough starter!
Easier Sourdough – Scrumptious Cornbread!
This is a really simple sourdough recipe, not as labor intensive as traditional sourdough loaves of bread. It’s basically a quick bread that uses some sourdough starter for flavor. The rising comes from the leavening agents (baking soda and powder) that you add on the day of baking. You mix most of the ingredients on the day/night before baking, refrigerate to deepen the sourdough flavor, then add your leavening agents before baking. (OR you can bake all in one day, it just won’t have as much of the sourdough flavor.)
Where Do I Get Sourdough Starter?
You can make your own sourdough starter, get some from a friend who makes sourdough recipes or buy some starter. Once you have it, you have to maintain it, but it’s really easy to do so. I’ll include some helpful links below: (or just search the internet – there are tons of helpful sourdough websites and groups!)
Make Your Own Sourdough Starter
Easy Sourdough Cornbread
Equipment
- 1 8 inch metal baking pan or cast iron skillet
- 1 electric hand mixer with dough hooks I used my KitchenAid Hand Mixer
Ingredients
Pre-Mixed Day or Night Before Baking and Refrigerated:
- 3/4 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- ⅔ cup milk room temp.
- ¼ melted butter (cooled) or oil
- ½ cup active sourdough starter
6-24 Hours Later – Mix into Refrigerated Batter Prior to Baking:
- 2 eggs
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
For Baking:
- 1 tablespoon butter or oil
Instructions
Day or Night Before Baking: (see note for same day option)
- In mixing bowl, mix together cornmeal, flour and sugar.
- In small bowl, mix together milk, cooled melted butter or oil and sourdough starter.
- Add wet ingredients to dry and mix just until all dry ingredients are combined with wet. Cover and refrigerate overnight (6-24 hours).
Prior to Baking:
- Preheat oven to 400 degrees F.
- Add eggs to refrigerated mixture. In small bowl, stir together baking powder, baking soda and salt. Sprinkle this over refrigerated batter. Stir together mixture. (I like to use my KitchenAid Hand Mixer with Dough Hooks.)
Bake: 400 Degrees F. 30 min.
- Add a tablespoon of butter or oil to pan and put in hot oven for 10 minutes or until the butter is bubbly and starting to brown.
- Carefully remove hot pan and pour in batter.
- Bake for 25-30 minutes or until the center is puffed and a toothpick inserted inside is dry or has just moist crumbs.
- Cool at least 20 minutes before cutting.
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