Go Back

Fluffy Sourdough Cornbread

A delightful and fluffy cornbread enhanced with sourdough starter, perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar optional, for a sweeter bread
Wet Ingredients
  • 1 cup sourdough starter active and bubbly
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare an 8-inch square baking dish or a cast-iron skillet by greasing it lightly with oil or butter.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar, ensuring there are no lumps.
  3. In another bowl, mix together the sourdough starter, buttermilk, vegetable oil, and eggs. Whisk until well combined.
  4. Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined, being careful not to overmix.
Baking
  1. Transfer the cornbread batter into the prepared baking dish or skillet, spreading it evenly.
  2. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
  1. Let the cornbread cool in the pan for about 10 minutes, then slice into squares and serve warm.

Notes

For best results, use an active and bubbly sourdough starter. You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar. Feel free to add corn kernels or herbs for extra flavor.