Sourdough Cornbread
This quick and easy sourdough cornbread recipe is made with 100% sourdough starter! This means you can simply mix and bake and still enjoy all the benefits of fermented grains! It's perfectly sweet with a depth of flavor that only comes from sourdough baking.
Ingredients
- 1 cup cornmeal 160 grams
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups sourdough starter 360 grams
- 1/2 cup maple syrup 155 grams
- 1 egg
- 1 stick butter
Instructions
- Preheat oven to 400 degrees and place a cast iron skillet in the middle rack. A 10-inch cast-iron skillet is perfect for this recipe.
- When the oven is preheated, carefully place a stick of butter into the skillet and leave it in the oven to melt while you mix the rest of the ingredients. Check periodically to make sure the butter doesn't burn, and remove it from the oven when it's fully melted.
- In a large bowl, mix the cornmeal, baking powder, baking soda and salt. Stir together with a wooden spoon or fork until they're nicely combined.
- In a separate bowl, mix together your wet ingredients—your sourdough starter, maple syrup, and the egg. I use the same fork and whisk those, making sure the starter is broken up nicely.
- Next, pour the wet ingredients (except the melted butter) into the dry ingredients and stir until everything is well blended.
- At the very end, carefully remove the skillet from the oven and pour the melted butter into the cornbread batter. Stir gently until the melted butter is incorporated and you can no longer see it floating around the edges of the bowl.
- Pour the batter into the hot skillet that should be well-greased with melted butter, and place it back in the oven.
- Bake for 20-25 minutes, or until you insert a butter knife into the middle of the cornbread and it comes out clean. It should feel soft but set, and the edges should be beautifully brown!
- Cool slightly on a wire rack or serve fresh from the baking dish! Happy Baking!