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Sourdough Cornbread

A delightful twist on traditional cornbread, featuring a tangy flavor from sourdough that results in a crispy texture and moist center.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sourdough starter (active and bubbly)
  • 1 cup buttermilk (or sour milk) Made by adding a teaspoon of vinegar to milk.
  • 1 large egg
  • 1/4 cup vegetable oil (or melted not-pork fat substitute)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease a 9-inch round cake pan or an 8×8 square baking dish.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well mixed.
  3. In a separate bowl, combine the sourdough starter, buttermilk, egg, and vegetable oil. Mix well until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. Your batter will be slightly lumpy—that’s perfect!
  5. Transfer the batter into the greased baking pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with your favorite toppings!

Notes

If you're out of buttermilk, use regular milk with a tablespoon of vinegar. Don’t overbake; an extra minute can result in dry cornbread. Ensure your sourdough starter is active for the best flavor and texture.