Prep 45 mins
Cook 40 mins
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".
- 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
- 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.
Yummy! We really enjoyed this cornbread. Great texture, crisp on the outside tender inside. Just realized I used 2T sugar. Have been experimenting with all kinds of sourdough recipes lately, and am glad to find something a little different. Split in half and fed both batches of starter this morning to increase the amount. Let it bubble away all day then made the cornbread for dinner. Served with Hoppin' John for a lovely New Year's Day meal. Thanks for sharing the recipe!
This was a great way to use up starter discard and had a wonderful texture. I personally like my cornbread a little sweeter, but I bet with just a little extra honey or sugar they would be close to perfect.
Outstanding Paula. This went together so easily and the taste is great. Very moist and tender cornbread. Thanks for another great sourdough recipe.