Alaskan Sourdough Cornbread

Alaskan Sourdough Cornbread created by PaulaG

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".

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • 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.
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@PaulaG
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@PaulaG
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"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"."

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  1. Mikel S.
    Why on earth would you ruin a good cast iron skillet by spraying it with cooking spray? Totally unnecessary if your skillet's properly seasoned. Just the oil in an oven heated skillet, on some melted butter, is more than enough to keep it from sticking.
  2. Samantha L.
    Do I use my starter or should I make a sponge? It just seems like a large quantity to use and I’m used to making a sponge before making sourdough bread. Can’t wait to try! Thank you.
  3. Blue_pea
    I will definitely make this again, but will probably decrease the heat a bit so it doesn't Brown the top so quickly - the underside needed a bit more time to catch up, I also would decrease the salt and increase the sugar, since I prefer a slightly sweet cornbread. Loved using my sourdough starter excess and making it in my cast iron skillet. Great with chili and for breakfast. Excellent texture, not dry or too crumbly!
  4. mrsoul51
    I cut this in half for two and used a small cast iron skillet. Baked for 22 minutes. Had a definite sourdough "tang" and was very moist. If you enjoy sourdough breads give this one a try.
  5. NitaB
    Can the starter be old and 'spent' from the refrigerator, or does it have to be refreshed and 'active'?
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