Alaskan Sourdough Cornbread Recipes

ALASKAN SOURDOUGH PANCAKES

Steps:

• Mix sourdough starter, milk, egg, and oil together in a bowl,
• Combine flour, sugar, baking powder, baking soda, and salt in a separate bowl. Add wet ingredients and stir until just mixed; some lumps are okay.
• Lightly spray a griddle with cooking spray and heat over medium-high heat. Working in batches, drop batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form and edges are dry, about 2 minutes. Flip and cook until golden brown, another 2 to 3 minutes.

SOURDOUGH CORNBREAD

Steps:

• Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
• 1.If I want it for dinner, I just start it in the morning.
• 2. I use about a 10 inch iron skillet.

ALASKAN SOURDOUGH CORNBREAD

Steps:

• Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats.
• Preheat oven to 425 degrees.
• Combine the cornmeal, sugar and salt in medium bowl.
• Scald milk and pour over cornmeal mixture.
• When mixture is room temperature, add remaining ingredients and mix well.
• Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.