Description
This Sourdough Cornbread features a perfect blend of tangy sourdough and sweet cornmeal, resulting in a moist and fluffy texture. Ideal for serving warm with butter or as a side to chili, it’s a delicious addition to any meal. Enjoy the delightful flavors and versatility of this easy-to-make cornbread!
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar (optional, for sweetness)
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 2 large eggs
- 1/4 cup melted butter (or vegetable oil)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheese (optional, for a cheesy cornbread)
Instructions
- In a large mixing bowl, combine the sourdough starter and buttermilk. Stir well until fully incorporated, resulting in a smooth and creamy mixture.
- In a separate bowl, whisk together the cornmeal, all-purpose flour, baking soda, baking powder, salt, and sugar (if using). Ensure there are no lumps in the dry ingredients.
- In another bowl, beat the eggs and add the melted butter. Mix until well combined.
- Pour the egg and butter mixture into the sourdough and buttermilk mixture. Stir until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently. Avoid overmixing; a few lumps are fine to keep the cornbread light and fluffy.
- Fold in the corn kernels and cheese (if using) until evenly distributed throughout the batter.
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch square baking pan or a cast-iron skillet with butter or oil to prevent sticking.
- For an extra crispy bottom, place the greased skillet in the oven for about 5 minutes before pouring in the batter.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Monitor the cornbread during the last few minutes of baking; if the top is browning too quickly, cover it loosely with aluminum foil.
- Remove the cornbread from the oven and let it cool in the pan for about 10 minutes for easier slicing.
- Transfer the cornbread to a wire rack to cool completely. If using a cast-iron skillet, serve directly from the skillet for a rustic touch.
- Slice into squares or wedges and serve warm with butter, honey, or your favorite jam. It pairs wonderfully with chili, soups, or stews.
- Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
- To freeze, wrap individual slices in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat in the oven when ready to enjoy.
Notes
- For a sweeter cornbread, feel free to increase the sugar to your taste.
- Experiment with different types of cheese or add herbs for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes