Mom's (Sourdough) Cornbread
Updated: Mar 1
I've been making my mom's cornbread recipe for years and finally decided to convert it to sourdough. This is a no-fail recipe that turns out every time! I usually double it and oven bake it in a hot cast iron skillet, but today I whipped up a quick batch and baked it in a metal pan.
If you don't have a sourdough starter, you can find the recipe to make one here. I've had a few starters over the last few years, and the current one I have is a year old.
Many people have eliminated bread from their diet, or at least attempted to reduce bread consumption due to indigestibility. Sourdough can be a solution to the bloating and carb cravings eating bread brings. The wild yeast and lactobacillus help break down the phytic acid in wheat bran, and pre-digests the flour for you. Long fermentation gives the most benefit.
Sourdough Cornbread - The Recipe
1 cup cornmeal
1/2 cup flour
1/2 tsp salt
4 tsp. baking powder
1/2 cup fed sourdough starter
1/2 cup milk
1/4 cup honey
1/4 cup melted butter or vegetable oil (divide in half)
1. Preheat oven to 425 degrees. If you are using a cast iron skillet, place it in the oven now.
2. Mix cornmeal, flour, salt, and baking powder in a bowl.
3. In a separate bowl, mix sourdough starter, milk, honey, and half (1/8 of a cup) of the melted butter.
4. Mix dry and wet ingredients together in a loose batter.
5. Pour the remaining 1/2 of the melted butter in the bottom of pan or cast iron skillet.
6. Bake for 25-30 minutes or until top reaches a golden brown.
If you don't have any fed sourdough on hand, you can use sourdough discard. You may need to add a bit more flour if the batter is not thick, as discard tends to be a bit runnier than fed sourdough, at least for me.
If you don't have a sourdough starter, add an additional 1/2 cup flour and 1/2 cup milk.