Easy Sourdough Cornbread Recipe - Moist & Sweet Side Dish

This moist and Easy Sourdough Cornbread is the ultimate comfort food! Take your love for classic cornbread to a whole new level with the delightful tang and unique texture of sourdough.

It's easier than you might think to whip up a batch of this flavorful and versatile bread at home – perfect for a satisfying side dish, or a creative breakfast option.

This recipe combines the warm sweetness of cornmeal with the subtle tang of sourdough starter for a truly unique taste experience. Plus, the simple ingredients and straightforward instructions make it accessible even for beginner bakers.

So, preheat your oven, gather your basic pantry staples, and get ready to bake some golden brown goodness!

What you'll love about this easy sourdough cornbread:

• Simple and easy-to-follow instructions: No complicated steps or techniques involved.
• Uses readily available ingredients: No need for hard-to-find pantry items.
• Flavorful and versatile: Enjoy it as a side dish, snack, or even for breakfast.
• Perfect for sourdough lovers: A delicious way to use your active starter.
• Beginner-friendly: Great for bakers of all skill levels.

Ready to get started? Let's dive into the recipe and create some scrumptious sourdough cornbread together!

Before you begin

• Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking pan. This ensures even cooking and prevents sticking.

Gather your ingredients:

• 1 ½ cups all-purpose flour: This forms the base of your cornbread's structure.
• ⅔ cup granulated sugar: Adds sweetness and helps with browning. Adjust to your taste preference.
• ½ cup yellow cornmeal: This gives the cornbread its signature texture and corn flavor.
• 2 teaspoons baking powder: Helps the cornbread rise for a light and fluffy crumb.
• ½ teaspoon salt: Enhances the overall flavor.
• 1 ¼ cup milk: Adds moisture and helps bind the ingredients together. Consider using buttermilk for extra flavor and richness (see recipe note).
• 2 large eggs: Provide structure and richness.
• ⅓ cup oil: Adds moisture and keeps the cornbread tender.
• 3 tablespoons melted butter: Contributes richness and a buttery flavor.
• 1 cup active sourdough starter: The key ingredient for that tangy sourdough taste and natural leavening.

Now, let's bake!

1. Whisk the dry ingredients: In a large bowl, use a whisk to combine the flour, sugar, cornmeal, baking powder, and salt. Whisking ensures everything is evenly distributed.
2. Mix the wet ingredients: In a separate bowl, whisk together the milk, eggs, oil, and melted butter. Whisking creates a smooth and well-combined mixture.
3. Combine wet and dry ingredients: Gently pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold everything together until just combined. Don't overmix, as this can make the cornbread tough. A few lumps are okay.
4. Incorporate the starter: Gently fold in the sourdough starter using your rubber spatula. Be careful not to deflate the batter too much.
5. Pour and bake: Pour the batter into your prepared baking pan. Spread it evenly using the spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and enjoy! Let the cornbread cool slightly in the pan before slicing and serving. Enjoy warm with your favorite toppings, like butter and honey.

Sourdough Cornbread Tips:

• For a richer flavor, substitute buttermilk for the milk and reduce the baking powder to 1 teaspoon.
• If your sourdough starter is very active, you may want to reduce the baking powder to 1 teaspoon even without using buttermilk.
• Experiment with adding chopped fresh herbs, shredded cheese, or roasted corn kernels for extra flavor and texture.

By following these detailed instructions and tips, you can bake delicious and flavorful sourdough cornbread, even if you're a beginner baker!

Recipe Notes:

• Sourdough Starter: The magic ingredient! Use active, bubbly starter for best results. If your starter is sluggish, consider feeding it a few hours before using it in the recipe.
• Long Fermentation: For an extra depth of flavor and improved digestibility, consider a long fermentation. After mixing the batter, let it rise at room temperature for 8-12 hours, covered. This allows the sourdough culture to further break down the starches in the cornmeal, resulting in a more complex flavor and slightly tangier cornbread.
• Sweetness: Adjust the sugar content to your preference. This recipe has a moderate sweetness, but you can reduce it for a more savory cornbread or increase it for a sweeter one.

Print Sourdough Cornbread Recipe

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