Sourdough Cornbread
This simple sourdough cornbread recipe comes together quickly and is the perfect side for soups, stews, and chili. Makes 9 pieces.
Servings: 9 pieces
Calories: 308kcal
Equipment
- Parchment paper or baking spray
- 8x8 square baking pan or cast iron skillet
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup milk
- ½ cup vegetable oil
- ½ cup sourdough starter not active
- 1 medium egg
- 1-2 tablespoons melted salted butter optional
Instructions
- Prep oven and pan. Preheat the oven to 400 degrees F. Line an 8x8 pan with a piece of parchment and set aside.
- Mix dry ingredients. Add the cornmeal, flour, sugar, baking powder, and salt to a mixing bowl. Using a whisk, stir to combine.
- Add wet ingredients. Add the milk, oil, sourdough starter, and egg to the bowl with the cornmeal mixture. Stir to combine.
- Bake. Transfer the batter to the prepared 8x8 pan and bake at 400 degrees F for 20-22 minutes. To check doneness, insert a toothpick into the center of the cornbread. If it comes out clean, remove it from the oven.
- Brush with butter (optional). Brush the top of the cornbread with melted butter.
- Cool. Allow it to cool for 10 minutes.
- Serve. Divide into 9 equal pieces and serve with butter and honey.
Notes
Brushing the top of the cornbread with melted butter will help keep the cornbread moist.
Nutrition
Calories: 308kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 423mg | Potassium: 100mg | Fiber: 2g | Sugar: 12g | Vitamin A: 87IU | Calcium: 102mg | Iron: 1mg