Sourdough Cornbread

Recipe by Barb K
READY IN: 25mins
SERVES: 6-8
YIELD: 1 skillet
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sourdough starter, activated
  • 12
    cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
  • 1 12
    cups cornmeal (I use self-rising)
  • 1
    egg, lightly beaten
  • 2
    tablespoons oil
  • 12
    teaspoon salt
  • 3
    tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
  • 1
    teaspoon baking powder
  • 12
    teaspoon baking soda
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DIRECTIONS

  • Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
  • 1.If I want it for dinner, I just start it in the morning.
  • 2. I use about a 10 inch iron skillet.
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