Best 3 Sourdough Cornbread Recipes

Sourdough cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is made with a combination of sourdough starter, cornmeal, and all-purpose flour, and it has a slightly tangy flavor and a moist, tender crumb. Sourdough cornbread is also a good source of fiber and nutrients, and it can be made gluten-free by using gluten-free flour. Whether you are a seasoned baker or a beginner, there is a sourdough cornbread recipe out there that is perfect for you. With so many variations to choose from, you are sure to find a recipe that you will love.

Here are our top 3 tried and tested recipes!

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.

ALASKAN SOURDOUGH CORNBREAD

Alaskan Sourdough Cornbread image

After our recent trip to Alaska, I have a renewed interest in sourdough baking. I found this recipe at Alaska Travel Magazine.Com. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to "wetness".

Provided by PaulaG

Categories Quick Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cornmeal
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 cup milk
1 1/2 cups sourdough starter
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
2 eggs, slightly beaten
6 tablespoons butter, melted

Steps:

Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats.
Preheat oven to 425 degrees.
Combine the cornmeal, sugar and salt in medium bowl.
Scald milk and pour over cornmeal mixture.
When mixture is room temperature, add remaining ingredients and mix well.
Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.

CORNBREAD SOURDOUGH STUFFING

Cornbread Sourdough Stuffing image

The prunes and dried pears add a sweetness to this classic cornbread stuffing.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Stuffs one 14-pound turkey

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
2 carrots, peeled, cut into 1/4-inch dice
1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
Basic Cornbread for Stuffing, cut into 1/2 inch cubes
1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
1 cup pitted prunes, cut into 1/2-inch dice
5 dried pears, cut into 1/2-inch dice
Salt and freshly ground black pepper
1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.
In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.
Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

Tips:

Use fresh or freshly ground cornmeal for the best flavor and texture.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Be sure to grease your pan well before baking to prevent the cornbread from sticking.
Bake the cornbread until a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before serving to allow the flavors to meld.

Conclusion:

Sourdough cornbread is a delicious and easy-to-make bread that is perfect for any occasion. Whether you're serving it at a summer cookout or a holiday dinner, this bread is sure to be a hit. With its slightly tangy flavor and moist, tender crumb, sourdough cornbread is a classic Southern dish that everyone will love.