Sourdough Cornbread
Super moist sourdough cornbread, fermented overnight to achieve that sourdough tang we all love. It is the perfect combination of savory, sweet, and sourdough tang.
Servings 9
Calories 210kcal
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter or other neutral oil
- 1/2 cup starter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon salt
Instructions
- Combine cornmeal, flour, sugar, milk, butter, and sourdough starter. Mix well.
- Cover with plastic wrap, a damp tea towel, lid, or foil. Allow to ferment for 8-18 hours. Or skip this step and bake one time.
- The next day, preheat oven to 400.
- Sprinkle baking soda, baking powder, and salt over the fermented dough. Add an egg and mix well. This is easiest using a stand mixer.
- Pour into a 8x8 greased pan.
- Bake for 20 minutes or until a toothpick comes out clean and the edges of the cornbread are turning golden in color.
- Allow to cool. Slice and serve.
Notes
- For a dairy-free version, substitute the milk for a non-dairy milk and butter for another neutral oil, like avocado.
- Did you know you can make your own cornmeal by running popcorn through your grain mill (make sure your grain mill is made for such things)?
- Need something quick for dinner? You can skip the fermentation process and just mix and bake. It just won’t have as much of that sourdough tang as it would if it was allowed to ferment overnight.
- For more texture, add some canned or frozen corn to the batter before baking.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 529mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 210IU | Calcium: 76mg | Iron: 1mg