Sourdough Cornbread
Servings: 10
Ingredients
- 1 c sourdough starter discard
- 1 c all purpose flour unbleached
- 1 c cornmeal
- 1 c whole milk
- 2 eggs
- ¼ c real maple syrup or honey
- 2 teaspoon baking powder
- 1 teaspoon sea salt I use Redmond's Real Salt
- ½ teaspoon baking soda
- ½ c butter unsalted, melted
Instructions
- To begin, you'll combine the sourdough starter discard, all purpose flour, cornmeal, and milk in a mixing bowl. Whisk smooth.
- Cover and let it sit on the counter overnight or up to 24 hours.
- When you are ready to make your cornbread, preheat your oven to 350° (F).
- Grease an 8 inch cast iron skillet with butter and set it aside for now.
- In a small bowl, whisk your eggs.
- Add the maple syrup, baking powder, salt, and baking soda. Whisk smooth.
- Add this to your sourdough mixture.
- Add in the melted (but not hot) butter. Whisk this all together until combined.
- Pour the batter into your prepared skillet.
- Bake for 35 - 40 minutes, or until the cornbread tests done with a wooden pick.
- Cool completely before cutting.
- Enjoy!
Video
See This Recipe:
https://cosmopolitancornbread.com/best-sourdough-cornbread/Equipment Used
Nutrition
Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 469mg | Potassium: 134mg | Fiber: 2g | Sugar: 6g | Vitamin A: 371IU | Calcium: 96mg | Iron: 1mg
