My family loves chili and cornbread. It is a meal I could serve every week without any complaints.
Sourdough Cornbread
1 1/2 cup active sourdough starter
3/4 cup milk
1/4 cup melted butter
2 eggs
3 T. honey
1 1/4 cup cornmeal
1 cup whole wheat flour
2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
In a bowl mix starter, milk, butter, eggs, and honey. In separate bowl mix dry ingredients. Add the wet and dry ingredients together and stir just until mixed. Pour into a greased cast iron skillet or 9x13 pan. Allow the batter to sit for one hour to absorb the liquid. Bake at 400 degrees for 20-25 minutes.
This corn bread sounds good! I tried sourdough chocolate cake today. It took several hours to rise but it turned out quite well. If you are interested in the recipe I can send it to you. However there are German measurements.
ReplyDelete-Rike
Thank you for this reminder that I've been wanting to branch out into sourdough... I make whole wheat bread every week, but I really want to try sourdough. Your cornbread looks delicious. Now I just need to get a starter! - Suz
ReplyDeleteThis looks amazing! I will have to try making it soon. I just found your blog and love it! Thank you for sharing.
ReplyDeleteI was wondering why you would use sourdough to make cornbread when it does not need yeast? My understanding was that sourdough bread is healthier because it soaks the grain for a longer period and also does not need yeast. I'm new to sourdough.
ReplyDeleteYou are right, cornbread does not take yeast and this recipe doesn't have a long soaking time. I use sourdough because we like the flavor. Also at least some of the flour, the flour in the starter, has had a long soak time. Plus it is a great way to use up extra starter if I get an over-abundance.
DeleteGina
I haven't tried sour dough for a long time. I did when my kids were small, but they didn't seem to like it. Since it is now just hubby and I, maybe I'll try it again. Do you have a good recipe to begin with? It would be good to refresh my memory !! Thanks!
ReplyDeleteBarb-
DeleteYou can find all my sourdough information in the tab at the top of this page. Hands down, our favorite is sourdough waffles. If I don't make them at least once a week, I will hear complaints.
Gina
Decided to give this a try.
ReplyDeleteUsed Rye instead of wheat flour.
Turned out well, I think. Has a nice sourdough flavor.
does the starter break down the cornmeal as well? i just ordered some dolomite powder to make lime water to soak cornmeal, but if that's not necessary for this recipe, i'd love to skip that step! this looks like a lovely recipe, gina!
ReplyDeleteJoanna-
DeleteI'm sorry I can't help you with that. I really have no idea.
Gina
You mentioned pulling your starter out of retirement. Does this mean you keep it in storage for a long time and then use it? How do you store it? In the fridge or freezer?
ReplyDeleteI actually have been using my sourdough for waffles each week so in reality, it was being used, just not often. It stayed in the fridge the rest of the week. When sourdough is in the fridge, it should still be taken out and fed every week. The freezer is a better long term solution.
DeleteMaybe "retirement" wasn't a good description. It wasn't totally on vacation, just not working often or hard the past year. It has been such fun using sourdough frequently again.
Gina