Alaskan Sourdough Cornbread

PaulaG's Note:

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".

• Total Time: 1 hrs 25 mins
• Prep Time: 45 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 ½ cups cornmeal
• 1 ½ tablespoons sugar
• 1 ½ teaspoons salt
• 1 cup milk
• 1 ½ cups sourdough starter
• 1 ½ teaspoons cream of tartar
• 1 ½ teaspoons baking soda
• 2 eggs , slightly beaten
• 6 tablespoons butter , melted

Directions:

1. 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.
2. Preheat oven to 425 degrees.
3. Combine the cornmeal, sugar and salt in medium bowl.
4. Scald milk and pour over cornmeal mixture.
5. When mixture is room temperature, add remaining ingredients and mix well.
6. Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.

Reviews

[~Nimz~]

Outstanding Paula. This went together so easily and the taste is great. Very moist and tender cornbread. Thanks for another great sourdough recipe.

[Chipfo]

Very good cornbread, I had some with beans last night and it was great. Good way to use up the extra starter when feeding it, instead of pouring most of it out make cornbread with it.

[16Paws]

Outstanding recipe! I was excited to find a sourdough cornbread recipe and had to try it. Because the only wheat flour is coming from the starter, it has such a nice rustic, corn, crumbly texture. Excellent warm with butter. Used a cast iron skillet as suggested, but mine baked in about 20 - 25 minutes instead of 40. Will be making this one often. Thanks for sharing!