Sourdough Cornbread Recipes

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.

SOURDOUGH CORNBREAD

Steps:

• Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
• In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.
• In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
• Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.

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.

SOURDOUGH CORNBREAD

Steps:

• 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.

SOURDOUGH CORNBREAD

Steps:

• In a large bowl mix together the starter milk, cornmeal and flour.
• Cover and let sit on the counter for 8-24 hours.
• Preheat oven to 350F.
• In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
• Stir the wet ingredients into the soured batter.
• Sprinkle the baking powder and baking soda over top and stir well to incorporate.
• Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).
• Bake 35 minutes (or 15 for muffins).
• When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.

SOURDOUGH DISCARD BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 400F and adjust the rack to the middle position. Grease an 8x8 glass baking dish with butter.
• Add the flour, cornmeal, baking powder, baking soda, and salt to a medium bowl. Whisk well to combine.
• Add the buttermilk, corn kernels, and brown sugar to a blender or food processor and process for 5 seconds, or until the corn is broken down. Add the eggs and process for an additional 5 seconds.
• Add the buttermilk to a glass measuring cup or small glass bowl. Add the sourdough discard and whisk gently until the two are combined and uniform.
• Make a well in the center of the dry ingredients and add the buttermilk and sourdough discard mixture. Use a silicone spatula to fold the dry ingredients into the center of the well. Fold just until the dry ingredients are moistened, but still slightly dry.
• Add the melted butter to the batter and fold it in with a few turns, just until the batter is slightly less try. You still want streaks of melted butter, so the goal is to incorporate without making the mixture uniform. This will give it that classic rustic cornbread texture.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 35 minutes, or until a cake tester inserted in the middle comes out clean.
• Remove the pan from the oven and let cool for 10-15 minutes before slicing and serving.