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 16:09:10
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Ingredients
- 1 C. Sourdough Starter
- 1 C. Milk (we used Raw)
- 1 C. Cornmeal
- 1 C. Organic, All Purpose Unbleached Flour
- 1/4 C. Maple Syrup
- 2 Eggs
- 1/2 C. Butter, melted
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
Instructions
- Preheat oven to 350.
- In a large bowl, mix the starter, milk, cornmeal & flour - let sit on the counter for 1-2 hours (covered).
- In a small bowl, mix the maple syrup, eggs, & melted butter.
- Stir the wet ingredients into the sour batter.
- Mix in the baking soda and powder just until blended.
- 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.
- 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/
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?
Is the sourdough starter fed or discard for use in the recipe?
Rene, you can use either!
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.
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?
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.
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.