Bread

Sourdough Cornbread

Sourdough Cornbread (The Gingered Whisk)
I feel like we are finally mostly settled into our new house. The boxes, with an exception of 3 stashed into the guest room closet, are unpacked. Art and photos are hung on the walls. I think I have finally stopped fiddling with the built in book shelves surrounding the living room fireplace (who ever would have thought that making a bookshelf look pretty but still containing the vast majority of you obsessive book collection would be so hard?!). I have figured out how to drive to most places, and where most items are in the utterly massive grocery store.
Sourdough Cornbread (The Gingered Whisk)
Next up: making friends! I always struggle with this, as I am not really the most outgoing person. I am perfectly fine to be quiet and don’t feel the “need to lead”. But I am also not ok not having friends. I know that social interaction is something I need, not only for friends but so we don’t go totally stir crazy staying at home all the time. And so, I force myself to be outgoing and attempt to make friends. I relied heavily on my MOPS mamas in Marietta, and found not only playdates and wonderful meetings to help me grow as a mom, but I found some amazing, wonderful friends. I have found two groups here that I am checking out and hope to be finding some beautiful new friendships soon! (uh..anyone in Des Moines wanna be my friend? Haha)
Sourdough Cornbread (The Gingered Whisk)
This might be one of my new favorite ways to use cornbread. Ever. It was so quick to throw it together in the morning, let it sit all day, and then have a delicious cornbread for dinner that night. It is nice and moist, without being too “cake like”. The sourdough flavor here is slightly more than subtle, but not overpowering. It still tastes like cornbread, but with a bit extra pizzaz.
Sourdough Cornbread (The Gingered Whisk)
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Sourdough Cornbread

Sourdough Cornbread
  • Author:
  • Prep Time: 8 Hours
  • Cook Time: 35 Minute
  • Total Time: 8 hours 35 minutes
  • Yield: 8 Servings
  • Category: Bread
  • Method: Bake
  • Cuisine: Sourdough

Ingredients

1 cup sourdough starter

1 cup milk

1 cup cornmeal

1 cup unbleached flour

1/4 cup maple syrup

2 eggs

1/2 cup melted butter

1 tsp sea salt

2 tsp baking powder

1/2 tsp baking soda

Instructions

In a large bowl mix together the starter milk, cornmeal and flour.


Cover and let sit on the counter for 8-24 hours.


Preheat oven to 350F.


In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.


Stir the wet ingredients into the soured batter.


Sprinkle the baking powder and baking soda over top and stir well to incorporate.


Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).


Bake 35 minutes (or 15 for muffins).


When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.

(recipe slightly adapted from The Pocket Farmer)

 

Looking for other awesome Sourdough Recipes? Check out my Sourdough Archives HERE for over 60 recipes using Sourdough!

 

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This skillet cornbread has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too

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18 Comments

  • Reply
    bulmerfood
    September 20, 2014 at 12:46 PM

    That looks amazing! I hope mine looks as good when it comes out of the oven.

  • Reply
    Robyn Fuoco
    September 20, 2014 at 12:56 PM

    Jenni, yum, skillet corn bread slathered with butter! I have no doubt you will make many friends in your new home, enjoy the journey!

  • Reply
    almostitalian
    September 20, 2014 at 9:02 PM

    Looks tasty- and a great twist on corn bread.

  • Reply
    shelley c.
    September 21, 2014 at 1:06 AM

    Hooray for being more settled and meeting people and all the FUN parts of moving! And that cornbread looks outstanding. I love the maple syrup in there – DELICIOUS!

  • Reply
    Rachel Hammer
    September 21, 2014 at 2:58 PM

    Skillet Cornbread is the best!

  • Reply
    Kelster
    September 22, 2014 at 7:18 AM

    I love how simple this is to throw together.

  • Reply
    Jelena Jovanovic
    September 22, 2014 at 11:44 AM

    I have been moving home a lot, and the hardest part was always leaving the people you love behind while trying to make new friends! Baking and sharing made it a bit easier – I never made skillet cornbread, looks lovely – I got so many great ideas from this challenge!

  • Reply
    Spike
    September 23, 2014 at 10:56 PM

    Sourdough cornbread was the best I've ever had!

  • Reply
    clkonk
    July 15, 2015 at 4:53 PM

    What temp. to bake?

    • Reply
      jennifer
      July 15, 2015 at 6:22 PM

      Hello! Bake this at 350 F!

  • Reply
    Ed.Friday
    December 12, 2015 at 4:46 PM

    I'm assuming the sourdough should be pretty active???….

  • Reply
    Bowie Chow
    June 30, 2016 at 12:03 PM

    I just found out your sourdough cornbread recipe in Pinterest. I'm so happy to see that it can be used the sourdough starter to make the cornbread. To be honest, I never taste the cornbread before. So that why I really want try to make it. I have already put my soured batter on the counter for almost 4 hours and also the size expanded double already. The room temperature is 34C in my kitchen room. Is it enough? Can I go to next step to stir the wet ingredient into the sores batter?

  • Reply
    Bowie Chow
    June 30, 2016 at 1:56 PM

    Jenni, sourdough cornbread is really yummy! This is my first time to taste a cornbread. I really want to try to make it before. Thank you for sharing your recipe.

  • Reply
    Mark Robinson
    November 19, 2016 at 6:13 PM

    How coarse/fine should the cornmeal be for this?

    • Reply
      Jenni
      November 21, 2016 at 12:48 PM

      An average grind should be just fine! If you use a course or fine grade, it will still turn out well, but a fine grind will yield a more delicate and cake-like bread and the course will be grittier and more rustic.

      • Reply
        Mark Robinson
        November 21, 2016 at 12:49 PM

        Thanks for the advice

  • Reply
    Matt
    March 29, 2017 at 10:49 AM

    Hi Jenni,

    Would it be okay to use buttermilk? It’s already cultured so I’m thinking it should’ve be a problem. Looking forward to making this cornbread in a couple days.

    • Reply
      Jenni
      April 4, 2017 at 3:14 PM

      Hi Matt!
      Sorry it took me a few days to answer – we were on vacation and I left my computer at home! You could most definitely use buttermilk as well! 🙂

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