Sourdough Cornbread
This skillet cornbread has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too "cake like".
Servings: 8 Servings
Calories: 328kcal
Ingredients
- 1 cup sourdough starter
- 1 cup milk
- 1 cup cornmeal
- 1 cup unbleached flour
- ¼ cup maple syrup
- 2 eggs
- ½ cup melted butter
- 1 tsp sea salt
- 2 tsp baking powder
- ½ 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
Serving: 1g | Calories: 328kcal | Carbohydrates: 44g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 624mg | Fiber: 3g | Sugar: 6g
