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.
- 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
- 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.