Description
This delicious sourdough cornbread combines the tangy flavor of an active sourdough starter with the rustic texture of cornmeal. Baked to golden perfection, it offers a moist crumb with a slight crunch from the cornmeal, making it a perfect side for soups, chili, or any comfort meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1/4 cup sugar
- 2 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking pan or skillet with oil or butter to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt until thoroughly combined to ensure even distribution of leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, combine the sourdough starter, milk, vegetable oil, sugar, and eggs. Mix until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. It’s important not to overmix; a few lumps in the batter are fine to keep the cornbread tender.
- Pour Batter into Pan: Transfer the batter into your prepared baking pan or skillet. Spread it evenly with a spatula for uniform cooking.
- Bake: Bake in the preheated oven for approximately 25 minutes or until a toothpick inserted into the center comes out clean and the top is nicely golden brown.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool for several minutes in the pan. Slice and serve warm or at room temperature.
Notes
- Use an active and bubbly sourdough starter for best flavor and rise.
- You can substitute vegetable oil with melted butter for a richer taste.
- Do not overmix the batter to keep the cornbread tender and light.
- Serve warm with butter, honey, or your favorite spread.
- This cornbread keeps well at room temperature for up to two days or can be refrigerated for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/9th of recipe)
- Calories: 210
- Sugar: 7g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: sourdough cornbread, cornbread recipe, sourdough bread, easy cornbread, baked cornbread
