sourdough cornbread
This deliciously moist sourdough cornbread combines the tangy flavor of sourdough with the sweetness of cornmeal, creating a perfect side dish for soups, stews, or simply enjoyed on its own.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 wooden spoon
- 1 9x9-inch baking pan or skillet
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup sourdough starter active and bubbly
- 1 cup milk
- ¼ cup vegetable oil or melted butter
- ¼ cup sugar
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Grease the 9x9-inch baking pan or skillet with oil or butter.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
- In a separate bowl, mix the sourdough starter, milk, vegetable oil, sugar, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan or skillet, spreading it evenly.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Notes
For an extra flavor boost, consider adding jalapeños, cheese, or herbs to the batter before baking.
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Reheat in the oven or microwave before serving.