This sourdough cornbread recipe is the perfect mix of both worlds. There are great sourdough flavor notes and it is super moist. It would be perfect with BBQ, or a bowl of soup or chili.
If you are on the sourdough train, you know that the starter just keeps on coming. Which is lovely when you have the time for baking loaf after loaf of bread but can be overwhelming when you don’t.
Luckily, there are so many sourdough starter recipes that don’t require hours of bulking or any stretch and folds. This lovely cornbread is one of them.
We love this recipe because there are tons of whole grains in it, but it still has a lovely texture and the crumb is really moist. The sourdough tang works great with the slightly sweet cornbread.
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I like to let it do a little ferment on the counter before I bake it. If you want to ferment it longer, be my guest.
You could do a cold ferment and really amp up the sour flavors. Just cover it and put it in the fridge for several hours or even overnight.
I baked it in a 9×13-inch pan to make transport easy. However, you could definitely it in your trusty cast iron skillet if you want those crispy edges.
The cornbread is fabulous on its own. We enjoyed it with some pulled pork, loaded baked beans, and creamy coleslaw.
You could also top it with some butter and honey or maple syrup for a lovely sweet treat. Or use the leftovers to make some cornbread and sausage breakfast casserole.
Sourdough Cornbread
Ingredients
- ¼ cup butter
- ¼ cup granulated sugar or honey
- 2 large eggs
- ¾ cup whole milk
- 1½ cups active sourdough starter
- 1¼ cup cornmeal
- 1 cup whole wheat flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- Melt the ¼ cup butter in a large mixing bowl.
- Stir in the ¼ cup granulated sugar and 2 large eggs.
- Add the ¾ cup whole milk and 1½ cups active sourdough starter. Mix until combined.
- Mix in the 1¼ cup cornmeal and 1 cup whole wheat flour. Allow to ferment at room temperature for an hour.
- Preheat oven to 400℉ and grease a cast iron skillet or 9×13-inch pan.
- Stir the 2 teaspoons salt, 2 teaspoons baking powder, and ½ teaspoon baking soda into the dough.
- Spread the cornbread mixture in the prepared pan.
- Bake for 20-25 minutes or until the top is golden.
- Cool for at least 20 minutes before cutting and serving.
Video
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I love that this has sourdough. You are right. It just keeps on coming, doesn’t it!
It does. So you have to keep coming up with ways to use it!