Prep 0 mins
Cook 0 mins
This is one of the Zaar recipes that I adopted. I prepared this recipe exactly as it was originally submitted and it made a nice change from the cornbread recipe that I usually make. This is an excellent recipe for using up sourdough starter if you don't have time to prepare the traditional sourdough bread. I hope you'll enjoy this as much as my family did!
- 1⁄2 cup sourdough starter
- 2 tablespoons margarine, Melted
- 1⁄2 cup cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup sour cream or 1⁄2 cup yogurt
- 2 large eggs, Stirred
- 1 cup unbleached flour
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon baking powder
- Mix ingredients in the above order, stirring only enough to blend the mixture.
- Pour into a buttered pan.
- Bake in a 375 to 400 degree oven for about 15 minutes.
Very good! I don't care for sweet cornbread, so this was just right for me. Moist and dense, not cake-like. Loved it. Baked in a 4"x8" loaf pan.
The texture of this is really different: moist and dense and the sourdough taste is front-and-center. If I try it again, I'll make it a little sweeter (the hubby likes sweet cornbread) and increase the ratio of cornbread to white flour. It was very quick and easy to make, and while it was a bit surprising at first, it really grew on me.
Very good. I used whole wheat flour and it turned out really good. It is a good way to use my starter.