Oh, let me tell you about my *absolute favorite* sourdough cornbread! It’s this beautiful blend of tangy sourdough and sweet cornmeal that creates a flavor explosion in your mouth. The texture is perfectly crumbly yet moist, making it the ideal companion for so many dishes. I remember the first time I made it—my kitchen smelled heavenly, and my family couldn’t wait to dig in! This recipe holds a special place in my heart because it brings everyone together, whether it’s a cozy dinner or a summer barbecue. Trust me, once you try it, you’ll be hooked!
Ingredients List
- 1 cup active sourdough starter
- 1 cup packed cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (whole or your preferred type)
- 1/4 cup vegetable oil
- 2 large eggs (room temperature)
How to Prepare Sourdough Cornbread
- First things first, preheat your oven to 400°F (200°C). This way, your oven will be nice and hot when you’re ready to bake.
- In a large mixing bowl, combine your sourdough starter, cornmeal, and milk. Give it a good stir until everything is well blended. The sourdough adds such a unique flavor here, so don’t skip this step!
- In another bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps; this will help your cornbread rise beautifully.
- Now, add the dry ingredients to the wet mixture. Stir gently until everything is just combined. You don’t want to overmix here—just until you no longer see dry flour.
- In a separate small bowl, whisk together the eggs and vegetable oil until well combined. Then, fold this mixture into your batter. This is where the magic happens—mix until smooth!
- Pour the batter into a greased baking pan. I usually use an 8-inch square pan, but feel free to use what you have on hand.
- Now, pop it into the oven and bake for about 25 to 30 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
- Once it’s done, let it cool for a few minutes before slicing. This helps it set up nicely. Trust me, the aroma wafting through your kitchen is going to be irresistible!
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for both novice and experienced bakers!
- The unique combination of tangy sourdough and sweet cornmeal creates a flavor that’s simply irresistible.
- This cornbread pairs beautifully with soups, stews, and chili, making it a versatile side dish for any meal.
- It’s great for gatherings, potlucks, or even just a cozy family dinner—everyone will love it!
- Leftovers (if you have any!) taste amazing the next day, and it’s fantastic toasted with a little butter.
- This recipe can easily be adapted; mix in cheese, jalapeños, or herbs for a twist!
- It’s a wonderful way to use up leftover sourdough starter, reducing waste while enjoying a delicious treat.
Tips for Success
To make sure your sourdough cornbread turns out perfectly every time, here are some of my tried-and-true tips:
- Active Sourdough Starter: Make sure your sourdough starter is bubbly and active before using it. If it hasn’t been fed recently, give it a feed a few hours before you bake. This will give your cornbread the best rise and flavor!
- Measure Carefully: Baking is a science, so measuring your ingredients accurately is crucial. Use a kitchen scale if you have one, or make sure to spoon and level your flour rather than scooping directly from the bag.
- Room Temperature Ingredients: Bring your eggs and milk to room temperature before mixing. This helps the batter come together smoothly and ensures even baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cornbread, and we want it light and fluffy!
- Grease Your Pan: Make sure to grease your baking pan well, or line it with parchment paper to prevent sticking. This way, your cornbread will come out beautifully and in one piece.
- Check for Doneness: Keep an eye on your cornbread as it bakes. Ovens can vary, so start checking for doneness a few minutes before the suggested baking time. Look for a golden top and a toothpick that comes out clean.
- Let It Cool: Allow your cornbread to cool for a few minutes in the pan before slicing. This helps it set up nicely and makes for cleaner slices.
With these tips in your back pocket, you’re well on your way to baking the best sourdough cornbread ever! Enjoy the process and happy baking!
Nutritional Information
Here’s the estimated nutritional breakdown for a slice of my delicious sourdough cornbread. Keep in mind that these values can vary a bit based on the specific brands and quantities you use, so consider this a general guide:
- Serving Size: 1 slice
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Total Carbohydrates: 26g
- Fiber: 2g
- Sugar: 6g
- Protein: 4g
This cornbread is not only a tasty addition to your meals but also provides a nice balance of nutrients. Enjoy it guilt-free, and feel good about serving it to your loved ones!
FAQ Section
Here are some common questions I get about my sourdough cornbread recipe. I hope these answers help you out!
Can I use a different type of flour?
Absolutely! You can experiment with different flours like whole wheat or gluten-free blends. Just keep in mind that this might change the texture and taste a bit, so adjust as needed!
How do I store leftovers?
To store your leftover sourdough cornbread, let it cool completely, then wrap it in plastic wrap or place it in an airtight container. It should stay fresh for about 3-4 days at room temperature or up to a week in the fridge. Trust me, it tastes fantastic even a few days later!
Can I make this recipe vegan?
Yes, you can definitely make a vegan version! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based milk like almond or oat milk. The cornbread will still be delicious and fluffy!
Can I add extra ingredients?
For sure! Feel free to mix in some shredded cheese, jalapeños, or chopped herbs for a little twist. Just remember to adjust the wet ingredients slightly if you add more dry ingredients!
What’s the best way to reheat cornbread?
To reheat, wrap individual slices in foil and pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps keep the cornbread moist and tasty!
Serving Suggestions
Oh, the possibilities are endless when it comes to serving my delightful sourdough cornbread! Here are some of my favorite pairings that truly elevate the dining experience:
- Chili: This cornbread is a match made in heaven with a warm bowl of chili. The sweetness of the cornbread perfectly balances the spiciness of the chili, creating a cozy and comforting meal.
- Soup: Whether it’s a hearty vegetable soup or a creamy potato leek, dipping a slice of warm sourdough cornbread into your soup is pure bliss. It soaks up all that delicious broth!
- Salads: Serve it alongside a fresh garden salad or a tangy coleslaw for a delightful crunch. The cornbread adds a lovely texture and flavor contrast that complements the freshness of the greens.
- Barbecue: If you’re grilling up some BBQ, don’t forget the cornbread! It’s the perfect side for pulled pork or smoked brisket, and you can even drizzle a little honey on top for that extra touch.
- Breakfast: Enjoy a slice for breakfast with a smear of butter and a drizzle of maple syrup or honey. It’s a fabulous way to start your day!
- Snacks: Just by itself, this cornbread is a tasty snack. Pair it with your favorite cheese or a dollop of homemade jam for a sweet treat!
Whatever you choose to serve it with, I promise this sourdough cornbread will shine on your table and bring smiles all around!
Storage & Reheating Instructions
To keep your sourdough cornbread fresh and delicious, proper storage is key! Once it’s completely cooled, wrap the cornbread tightly in plastic wrap or place it in an airtight container. This will help prevent it from drying out and keep those lovely flavors intact. It’s best enjoyed within 3-4 days at room temperature, but if you want it to last longer, you can pop it in the fridge for up to a week.
If you find yourself with leftovers (lucky you!), you can also freeze the cornbread. Just slice it up, wrap each piece individually in plastic wrap, and store in a freezer-safe bag. It should stay good for about 2-3 months. When you’re ready to enjoy it again, just thaw it in the fridge overnight.
Now, let’s talk reheating! To bring back that warm, freshly baked goodness, wrap individual slices in foil and heat them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This way, your cornbread will stay moist and delicious, just like the first time you made it. You can also microwave a slice for about 20-30 seconds, but I find the oven method works best to maintain that lovely texture. Enjoy every bite!
Print
Sourdough Cornbread: 7 Irresistible Secrets to Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious sourdough cornbread that combines tangy sourdough with sweet cornmeal.
Ingredients
- 1 cup sourdough starter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the sourdough starter, cornmeal, and milk.
- In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until combined.
- In a separate bowl, whisk eggs and oil together.
- Fold the egg mixture into the batter until smooth.
- Pour the batter into a greased baking pan.
- Bake for 25-30 minutes or until golden brown.
Notes
- Let the cornbread cool for a few minutes before slicing.
- Serve warm with butter.
- Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sourdough cornbread