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Fermented Cornbread
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4.34 from 6 votes

Fermented Cornbread Recipe

Flavorful fermented cornbread, a twist on original cornbread, made by fermenting cornmeal prior to baking.
Course Side Dish
Cuisine American
Keyword cornbread, cornmeal, fermented, fermenting
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Author Sheryl

Ingredients

  • 1.75 C cornmeal coarse
  • 2.25 C milk kefir see other options below
  • 1 tsp salt
  • 1 ea egg
  • 1/3 C butter melted
  • 3 tsp baking powder

Instructions

  • Mix the cornmeal and milk kefir (see other options for other ideas) in a large glass jar until combined. Lightly cover with a cheesecloth or piece of scrap fabric, or coffee filter and allow to sit for 8-10 hours.
  • After 8-10 hours, the cornmeal should be visibly fermented (air pockets). Dump the jar contents into a large bowl and stir in the remaining ingredients.
  • Preheat the oven to 375 degrees F. Grease a pie dish or oven-safe baking dish with a little butter. Pour the batter in the baking dish.
  • Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean and the cornbread starts to brown on the edges.

Notes

  • Feel free to sub the kefir with buttermilk.
  • I bake my cornbread in a 9" glass pie dish.. but you could also use a square baking dish or even a muffin tin. If using a muffin tin, you might want to reduce the baking time by 5-10 minutes.