the gingered whisk

Sourdough Cornbread

“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”.”

- The Gingered Whisk

Cornmeal

Main Ingredient

– sourdough starter – milk – cornmeal – unbleached flour – maple syrup – eggs – melted butter – sea salt – baking powder – baking soda

Ingredients

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Sourdough Cornbread

Yield

8 Servings

Prep Time

8 Hours

Total Time

8 Hours  35 Minutes

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

Mix:

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

Cover & Rest:

3. Preheat oven to 350F.

Preheat:

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

Whisk:

5. Stir the wet ingredients into the soured batter.

Stir:

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

Sprinkle:

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

Pour:

8. Bake 35 minutes (or 15 for muffins).

Bake:

9. 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.

Cool:

Visit The Gingered Whisk for more notes and tips on making the BEST Sourdough Cornbread!

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Enjoy!

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