Sour Cream Sourdough Cornbread
photo by dianegrapegrower
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 118.29 ml sourdough starter
- 29.58 ml margarine, Melted
- 118.29 ml cornmeal
- 4.92 ml salt
- 14.79 ml sugar
- 118.29 ml sour cream or 118.29 ml yogurt
- 2 large eggs, Stirred
- 236.59 ml unbleached flour
- 2.46 ml cream of tartar
- 2.46 ml baking powder
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
Thank you Dreamgoddess for posting this recipe. I just made a sourdough starter this week and found your recipe on Zaar when I was looking for a cornbread recipe. I doubled this recipe and baked it in a buttered skillet. It took about 25 minutes to bake. It was really light and fluffy. I used brown sugar and I ran a little short of sour cream so I added buttermilk for the rest of it. The cornbread turned out really nice and we had it with Crock-pot Chili and Beans #46332.
see 1 more reviews
RECIPE SUBMITTED BY
Dreamgoddess
United States