sourdough cornbread
Sourdough cornbread merges the tangy flavor of sourdough with the sweet and hearty taste of cornmeal, creating a delightful side dish perfect for any meal. The texture is moist, tender, and slightly crumbly, making it an excellent accompaniment to soups, stews, or barbecued dishes.
Equipment
- 2 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 8-inch square baking pan or similar
- 1 non-stick spray or parchment paper
Ingredients
- 1 cup sourdough starter active and bubbly
- 1 cup cornmeal
- 1 cup buttermilk
- ¼ cup unsalted butter melted
- 2 large eggs
- ¼ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup all-purpose flour optional for a lighter texture
Instructions
- Preheat your oven to 400°F (200°C). Grease the baking pan with non-stick spray or line it with parchment paper for easy removal.
- In a mixing bowl, combine the sourdough starter, cornmeal, buttermilk, melted butter, eggs, and sugar. Whisk until well mixed.
- In a separate bowl, mix the baking soda, salt, and all-purpose flour (if using). Gradually stir this dry mixture into the wet ingredients until just combined. Do not overmix; some lumps are fine.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Cut into squares and serve warm.
Notes
For added flavor, consider adding jalapeños, cheese, or corn kernels to the batter.
Leftover cornbread can be stored in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
Pair this cornbread with honey or butter for a delicious treat.