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Sourdough Cornbread

Breads & Desserts

Sourdough Cornbread

If you have an abundance of sourdough starter, here’s a great way to use it – Sourdough Cornbread is great alongside soup. 

You can make muffins, or, a bread – or make it in your skillet if you wish, too!  It’s relatively easy to make, but it will require a cup of sourdough starter.

If you aren’t familiar with making starter you can see our last post for instructions on how to put it together. It’s relatively easy – but takes a few days.

Sourdough Cornbread
2016-06-15 12:09:10
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Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Ingredients
  1. 1 C. Sourdough Starter
  2. 1 C. Milk (we used Raw)
  3. 1 C. Cornmeal
  4. 1 C. Organic, All Purpose Unbleached Flour
  5. 1/4 C. Maple Syrup
  6. 2 Eggs
  7. 1/2 C. Butter, melted
  8. 2 tsp Baking Powder
  9. 1/2 tsp Baking Soda
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, mix the starter, milk, cornmeal & flour - let sit on the counter for 1-2 hours (covered).
  3. In a small bowl, mix the maple syrup, eggs, & melted butter.
  4. Stir the wet ingredients into the sour batter.
  5. Mix in the baking soda and powder just until blended.
  6. Pour the batter into a greased 9x5 loaf pan, 12 muffin cups, or an 8" cast iron skillet and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the bread to cool before you remove from the loaf pan, and allow to cool completely before slicing.
Adapted from The Gingered Whisk
Adapted from The Gingered Whisk
Rebooted Mom https://www.rebootedmom.com/
See more Sourdough Recipes HERE.

Shared by Sheryl

Comments

  1. Danette Otte says

    January 14, 2020 at 6:53 pm

    I made the sourdough cornbread, I made mini muffins ( more crispy edges). They look great but very bland without the salt. Prior to baking the second batch I sprinkled some over the remaining batter. Much better. Surely this is an accidental omission?

    Reply
  2. Rene says

    April 12, 2020 at 5:44 pm

    Is the sourdough starter fed or discard for use in the recipe?

    Reply
    • Sheryl says

      April 13, 2020 at 12:58 am

      Rene, you can use either!

      Reply
  3. Maria says

    April 19, 2020 at 6:15 pm

    In found that I added 1/2 tsp of salt and 1/4 cup of honey. This perfected the cornbread. I took this from another recipe that asked for 1.5 cups of starter and 1.5 cups of cornmeal and 1/2 cup of flour but I like this recipe that has all 1 cup of each.

    Reply
  4. Melva says

    May 12, 2020 at 5:06 pm

    Hey Sheryl, I was wondering how I could adapt this using self rising cornbread mix. The amount of flour and mix I figured would be half and half, but since the mix already has the salt and leavening agents, I was wondering how it would all react with the starter. Just let it sit until bubbly?

    Reply
    • Sheryl says

      May 13, 2020 at 12:48 am

      I would just let it sit until bubbly. That’s what I did with mine. I just added slightly more liquid than the amount of the flour… and I kept a close eye on it until I showed visible signs of bubbles. I have tried using really fine cornmeal and it didn’t work quite as well as medium or coarse cornmeal so that’s something to keep in mind.

      Reply
  5. Shannon says

    July 25, 2020 at 6:04 pm

    The cornbread was nice and moist but had no taste at all. I’ll have to try adding salt and a bit more of a sweetener next time.

    Reply
  6. Debi says

    February 21, 2021 at 9:25 pm

    Loved it, but agree adding some salt would improve the recipe. I put mine in a cupcake pan with liners, but would spray the pan and not use papers.

    Reply

Trackbacks

  1. Everyday Wholesome | Sourdough bread recipes with starter says:
    April 25, 2020 at 12:48 pm

    […] Sourdough Cornbread by Rebooted Mom […]

    Reply
  2. 61 Easy Sourdough Discard Recipes - Foods Guy says:
    July 23, 2021 at 12:20 pm

    […] 43. Sourdough Cornbread […]

    Reply

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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