This sourdough cornbread has great cornbread flavor with just a little sourdough pizzaz. Baked in a cast iron skillet, this sourdough cornbread has a crisp crust with a tender, moist, center without being too “cake like”. It is the perfect pairing with soups, stews, and chilis, and anything else you want to pair it with.
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.
This sourdough cornbread recipe is 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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This was very disappointing. Overflowed in my 9-Inch cast iron and was just not the cornbread flavor I was hoping for. I don’t recommend buttermilk if you are hoping for anything resembling cornbread. Not for me, I guess.
Tuesday 1st of September 2020
Tried using buttermilk as some had suggested. Flavor was bland, not horrible tasting but would definitely not make that again. Will use regular milk next time. Love all of your sourdough recipes for discard....eventually I'll make my way through them all, new to sourdough, it's fun learning new things with each recipe! Great hands on science experiments for 3 kids I homeschool!
Monday 31st of August 2020
So I made this yesterday to go with my famous bbq ribs. There is no hope the recipe would ever fit in an 8” cast iron skillet. I used a 10” with 2” sides and it still went over the top. While tasty, it wasn’t crusty and turned out much like a focaccia that I make. Next time I would grease and preheat two 8” pans to F450 and bake at that for 10 minutes, then reduce to F350 until done,~20 more minutes.
Saturday 1st of August 2020
Baking science question please. Why do you add ha king soda and baking powder to the recipe. won’t the discard/starter feeding & fermenting create enough rise?
Wednesday 29th of July 2020
I made this to use in Belgium waffles, I was also going to make 1/2 doz muffins, both for a mini chili bowls with cornbread. Started with the waffles because they required attention (oops) and they came out beautiful. The first was a little scant but the next 3 were perfect. I used a mixture of honey, maple syrup, sugar and molasses for a less sweet more subtle taste and they browned up real good in the waffle iron. The muffins were a different story. As I put the last waffle in, I had already heated my oven and I put 6 muffins in with timer set for 6 minutes to rotate. they were very pale and hadn't risen much at all. At 15 minutes they were pale on top and felt dense when poked with toothpick. another 15 min and slight golden top and I was afraid the bottom was overdone so I took them out. After getting 1 to pop loose I realized the bottoms were very pale as well, so I quickly put them back in for 15 more, and even then they were only kind of light golden bottoms. Turns out the type of sugar can affect browning in different ways. Also my waiting 20 minutes while 4 waffles cooked first allowed the rise in the batter to deflate some, which changed how they would rise in the oven, and being dense and more moist kept them from browning well. Next time I'm using the heated cast iron skillet method and I'll start that first, as the waffle iron heats up. Very good flavor. Keeping this recipe in my rotation...