Sourdough Cornbread

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.

 

Sourdough Cornbread

Yield: 8 Servings

Prep Time: 8 hours

Cook Time: 35 minutes

Total Time: 8 hours 35 minutes

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

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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.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 328 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 79mg Sodium: 624mg Carbohydrates: 44g Fiber: 3g Sugar: 6g Protein: 7g

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

 

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