May 6, 2020

Skillet sourdough cornbread

Baked sourdough cornbread in a castiron skillet.

Take your cornbread to the next level by adding sourdough to the mix! The result is a tangy and slightly sweet bread that is a perfect side dish to chili, barbecue chicken, soups, and more.

Sourdough is all the rage right now. Have you been doing any sourdough baking recently? I've been maintaining a sourdough starter and making bread with it for quite some time. I've been sharing starter with friends lately who also want to try their hand at the art and science of sourdough baking.

I love using it to bake traditional loaves of sourdough bread, and I've been making those even more the past couple of months. But, I also using it to make other things like pancakes, biscuits, pizza crust, banana bread, and more. You can use the starter both fed as in this recipe, or unfed (such as with the discard from when you feed your starter.)

Start this bread early in the morning the day you want to make it. You may also start is the evening before for a longer ferment. The longer it sits, the stronger and more sour the flavor will be. You want it to ferment for about 8 hours or up to 24 hours. Personally, I prefer a shorter fermentation time, but you can change it to suit your tastes.

If you have sourdough starter, this is a great recipe to try! It's easy and doesn't require a scale or kneading.

Cut wedge of cornbread on a plate.

Yield: 8 - 10 servings

Skillet Sourdough Cornbread

Skillet Sourdough Cornbread

Take your cornbread to the next level by adding sourdough to the mix! The result is a tangy and slightly sweet bread that is a perfect side dish to chili, barbecue chicken, soups, and more.

Ingredients:

  • 1 cup fed sourdough starter
  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 cup milk (I used 2%)
  • 1/2 cup (1 stick) unsalted butter
  • 2 large eggs, beaten
  • 1/3 cup real maple syrup or honey
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Instructions:

  1. Between 8-24 hours before you want to bake the bread, mix the sourdough starter, cornmeal flour, and milk in a large bowl. Cover with plastic wrap and let sit on the counter.
  2. Preheat the oven to 350 degrees.
  3. Melt the butter in a castiron skillet (I use an 11" skillet.) Swish it around to coat the pan, including the sides. Let the butter cool slightly and then pour it into the batter.
  4. Mix in the remaining ingredients until combined. Spread evenly into the skillet.
  5. Bake for about 22-25 minutes, until golden, springy, and an inserted toothpick comes out clean.
  6. Let cool for about 10 minutes before slicing. Serve in wedges with butter and extra maple syrup/honey, if desired.

Notes:

You may cook this bread in slightly smaller or larger skillets by adjusting the baking time. Or make muffins.
Created using The Recipes Generator

I hope you give this sourdough cornbread a try! Let me know in the comments below.

Corbread wedge topped with butter.

Check out these other sourdough recipes:

Sourdough Biscuits

Overnight Sourdough Pancakes

Sourdough Banana Bread

6 comments:

  1. I first thought it was a pie crust (which means GOOD) LOL The cornbread looks awesome, Amy.

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  2. Wonderful idea! I've made plenty of skillet cornbread, but never with the addition of sourdough starter. Neat idea! Thanks.

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  3. It looks fab. I haven't thought of a skillet cornbread before, but it does sound really nice.

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  4. This looks absolutely fabulous. Now I want a bowl of chili and skillet of cornbread!

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  5. It was perfect the first time. I learn so much from you as well! Keep it up great post.

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  6. Sourdough cornbread...now that's a new one. What a fabulous idea!

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