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Sourdough Cornbread

Buttery yet tangy sourdough cornbread cooked in a cast iron skillet. This recipe can be used with eithe active sourdough starter or discard.
Course Side Dish
Cuisine American
Servings 8 servings

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 sourdough starter active or discard
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup light tasting oil
  • 2 tablespoons butter

Instructions

  • Combine the cornmeal, flour, sugar, salt, baking soda, and baking powder in a bowl., stir or whisk.
  • Gently stir in sourdough starter.
  • Either refrigerate 8-12 hours to allow fermentation (then proceed to next step)
  • If baking immediately,add in eggs, milk, and oil.
  • Gently whisk until smooth.
  • When ready to bake, preheat oven to 375 degrees.
  • Place the 2 tb butter skillet, then place skillet in the oven as it preheats.
  • Remove hot skillet from oven then pour in the batter immediately.
  • Place pan back into the oven and bake for about 25 minutes, or until golden brown and the edges pulled away from the sides of the pan.