sourdough cornbread
This Sourdough Cornbread combines the tangy flavor of sourdough with the sweetness of cornmeal. It’s a delightful side dish that pairs well with soups, stews, or can be enjoyed on its own. The texture is moist and light, with a golden crust that is perfect for slathering with butter or honey.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 8x8-inch square baking dish
- 1 oven
Ingredients
- 1 cup sourdough starter, unfed
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 1 cup buttermilk Can substitute with milk and vinegar or lemon juice.
- 2 large eggs
- ¼ cup melted butter or vegetable oil
Instructions
- Preheat the oven to 400°F (200°C). Grease the baking dish with butter or cooking spray.
- In a mixing bowl, combine the sourdough starter, buttermilk, melted butter or oil, and eggs. Whisk until the mixture is smooth.
- In a separate bowl, mix together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar.
- Gradually add the dry ingredients to the wet mixture. Stir gently with a rubber spatula until just combined. Do not overmix; small lumps are okay.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool slightly before slicing.
Notes
For added flavor, you can include ingredients such as corn kernels, jalapeños, or cheddar cheese.
Store any leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.