Best Sour Cream Sourdough Cornbread Recipes

SOURDOUGH CORNBREAD

Sourdough Cornbread image

This skillet cornbread has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too "cake like".

Provided by Jenni

Categories Bread

Time 8h35m

Number Of Ingredients 10

Ingredients

1 cup sourdough starter
1 cup milk
1 cup cornmeal
1 cup unbleached flour
1/4 cup maple syrup
2 eggs
1/2 cup melted butter
1 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda

Steps:

In a large bowl mix together the starter milk, cornmeal and flour.
Cover and let sit on the counter for 8-24 hours.
Preheat oven to 350F.
In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
Stir the wet ingredients into the soured batter.
Sprinkle the baking powder and baking soda over top and stir well to incorporate.
Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).
Bake 35 minutes (or 15 for muffins).
When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.

Nutrition Facts : Calories 328 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 624 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

SOURDOUGH CORNBREAD

Sourdough Cornbread image

This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning .

Provided by Barb K

Categories Breads

Time 25m

Yield 1 skillet, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter, activated
1/2 cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
1 1/2 cups cornmeal (I use self-rising)
1/2 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons oil
1/2 teaspoon salt
3 tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
1.If I want it for dinner, I just start it in the morning.
2. I use about a 10 inch iron skillet.