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.
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)
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.
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PinIngredients
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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21 Comments
bulmerfood
September 20, 2014 at 12:46 PMThat looks amazing! I hope mine looks as good when it comes out of the oven.
Robyn Fuoco
September 20, 2014 at 12:56 PMJenni, yum, skillet corn bread slathered with butter! I have no doubt you will make many friends in your new home, enjoy the journey!
almostitalian
September 20, 2014 at 9:02 PMLooks tasty- and a great twist on corn bread.
shelley c.
September 21, 2014 at 1:06 AMHooray 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!
Rachel Hammer
September 21, 2014 at 2:58 PMSkillet Cornbread is the best!
Kelster
September 22, 2014 at 7:18 AMI love how simple this is to throw together.
Jelena Jovanovic
September 22, 2014 at 11:44 AMI 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!
Spike
September 23, 2014 at 10:56 PMSourdough cornbread was the best I've ever had!
clkonk
July 15, 2015 at 4:53 PMWhat temp. to bake?
jennifer
July 15, 2015 at 6:22 PMHello! Bake this at 350 F!
Mel
June 18, 2018 at 11:08 PMShould the Starter be active?
Jenni
June 19, 2018 at 1:58 AMYou can use your discard without feeding it in this recipe, since you will feed it and let it sit all day!
Ed.Friday
December 12, 2015 at 4:46 PMI'm assuming the sourdough should be pretty active???….
Bowie Chow
June 30, 2016 at 12:03 PMI 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?
Bowie Chow
June 30, 2016 at 1:56 PMJenni, 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.
Mark Robinson
November 19, 2016 at 6:13 PMHow coarse/fine should the cornmeal be for this?
Jenni
November 21, 2016 at 12:48 PMAn 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.
Mark Robinson
November 21, 2016 at 12:49 PMThanks for the advice
Matt
March 29, 2017 at 10:49 AMHi 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.
Jenni
April 4, 2017 at 3:14 PMHi 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! 🙂
Christina
July 22, 2018 at 12:51 AMMade this today, muffin form. We loved it! Thank you for sharing the recipe.
★★★★★