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Recipe Photo showing golden brown baked sourdough cornbread in 8 inch cast iron skillet with red heat protector on handle.

Easy Sourdough Cornbread

I've been loving making my Stand Mixer Sourdough loaves several times a week! But when we were having my White Chicken Chili several weeks ago, I wanted to make some cornbread to go with. This Sourdough Cornbread is not-too-dry, a little sweet and gains such great flavor from the addition of sourdough starter!
Tina Verrelli - epicuricloud.com
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Course: Bread, quick bread
Cuisine: American
Keyword: cornbread, easier sourdough, sourdough cornbread
Prep Time: 15 minutes
Cook Time: 30 minutes
Overnight Rest:: 12 hours
Total Time: 12 hours 45 minutes
Servings: 8

Equipment

  • 1 8 inch metal baking pan or cast iron skillet
  • 1 electric hand mixer with dough hooks I used my KitchenAid Hand Mixer

Ingredients

Pre-Mixed Day or Night Before Baking and Refrigerated:

  • 3/4 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ⅔ cup milk room temp.
  • ¼ melted butter (cooled) or oil
  • ½ cup active sourdough starter

6-24 Hours Later - Mix into Refrigerated Batter Prior to Baking:

  • 2 eggs
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt

For Baking:

  • 1 tablespoon butter or oil

Instructions 

Day or Night Before Baking: (see note for same day option)

  • In mixing bowl, mix together cornmeal, flour and sugar.
  • In small bowl, mix together milk, cooled melted butter or oil and sourdough starter.
  • Add wet ingredients to dry and mix just until all dry ingredients are combined with wet. Cover and refrigerate overnight (6-24 hours).

Prior to Baking:

  • Preheat oven to 400 degrees F.
  • Add eggs to refrigerated mixture. In small bowl, stir together baking powder, baking soda and salt. Sprinkle this over refrigerated batter. Stir together mixture. (I like to use my KitchenAid Hand Mixer with Dough Hooks.)

Bake: 400 Degrees F. 30 min.

  • Add a tablespoon of butter or oil to pan and put in hot oven for 10 minutes or until the butter is bubbly and starting to brown.
  • Carefully remove hot pan and pour in batter.
  • Bake for 25-30 minutes or until the center is puffed and a toothpick inserted inside is dry or has just moist crumbs.
  • Cool at least 20 minutes before cutting.

Notes

Same Day Baking:

You can bake the same day as mixing, it just won't have as much sourdough flavor.  In this recipe the sourdough isn't providing the leavening/rising, the baking soda and powder provide the oven rise.

Where Do I Get Sourdough Starter?

You can make your own sourdough starter, get some from a friend who makes sourdough recipes or buy some starter. Once you have it, you have to maintain it, but it's really easy to do so. I'll include some helpful links below: (or just search the internet - there are tons of helpful sourdough websites and groups!)
Make Your Own Sourdough Starter
Maintain a Sourdough Starter
Buy a Sourdough Starter

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 218kcal (11%) | Carbohydrates: 40g (13%) | Protein: 6g (12%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 47mg (16%) | Sodium: 501mg (22%) | Potassium: 111mg (3%) | Fiber: 2g (8%) | Sugar: 14g (16%) | Vitamin A: 137IU (3%) | Calcium: 94mg (9%) | Iron: 1mg (6%)
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