Sourdough Cornbread
Sourdough Cornbread combines the classic flavors of cornbread with the tanginess of sourdough, resulting in a comforting bread that's moist, crumbly, and versatile.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Can substitute with whole wheat flour for richer flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sourdough starter (active and bubbly)
- 1/4 cup honey or maple syrup For sweetness.
- 1 cup buttermilk (or non-dairy alternative) For non-dairy, mix 1 cup almond milk with 1 tbsp lemon juice.
- 2 large eggs (room temperature)
- 1/4 cup vegetable oil or melted butter Halal-friendly option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sourdough starter, cornmeal, and buttermilk. Mix well and let it sit for about 10 minutes.
- In another bowl, whisk together the eggs, honey, and oil until fully combined.
- Once the cornmeal mixture has rested, add the egg mixture to it and stir until thoroughly combined.
- In a smaller bowl, whisk together the flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until just combined. Be careful not to overmix!
- Pour the batter into a greased 8-inch square or round baking dish.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before slicing and serving.
Notes
Store wrapped in cling film or in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. To reheat, use a toaster, microwave, or skillet.