Sourdough Cornbread Recipe (w/ vegan options)
When sourdough and cornbread get together, they make some incredibly delicious babies! Golden homemade sourdough cornbread is a delectable combination of fluffy, moist, crumbly, a tiny bit gritty, and perfectly sweet. You've gotta try this! Vegan variations included.
Equipment
- 10 to 12" Cast iron skillet recommended (or 9x13 baking pan)
- Mixing bowl
- Oven
Ingredients
- 1.5 cups active peaked sourdough starter (100% hydration recommended - e.g. fed with equal parts water and flour by weight) You can also use discard starter in this recipe, though I prefer it with active starter (or at least fed within the last few days).
- 1.5 cups fine ground cornmeal
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp sea salt
- 1 cup milk of choice (We like using oat milk, or plain almond milk. Classic cornbread recipes often use buttermilk or whole dairy milk)
- 1/2 cup melted butter (or vegan butter alternative)
- 2 large eggs, whisked (sub with flaxseed or silken tofu vegan egg replacement )
- 1/4 cup maple syrup
- 1/4 cup honey (vegans use double maple syrup instead)
Instructions
- Ensure you sourdough starter is at peak activity. This usually involves feeding it at least once or twice several hours before using it. A sourdough starter is considered at peak activity when it is bubbling in its container, has more than doubled in size, is no longer expanding, but hasn’t yet started to fall back down and deflate.
- First, combine all dry ingredients in a large mixing bowl.
- Next, add all of the wet ingredients. Use a whisk to stir and combine all of the ingredients into a batter, but avoid over-mixing. The batter should be semi-runny, like a thick pancake batter.
- Cover the bowl of batter with damp tea towel, and leave it at room temperature for three to four hours (no more than 4).
- If you are baking the sourdough cornbread in a cast iron skillet, preheat the oven to 375°F. Place the skillet inside the oven while it preheats, warming up the skillet as well.
- If you are using a standard rectangular baking pan preheat the oven to 400°F. Do not preheat your pan.
- Thoroughly coat your baking pan of choice with olive oil (and/or spray olive oil). Pour the fermented sourdough cornbread batter into the pre-heated hot cast iron skillet, or into another baking pan of choice.
- Bake for approximately 25 minutes, until the top of the sourdough cornbread is golden brown and a toothpick comes out clean when inserted in the middle.
- Serve and enjoy! Store the leftover (completely cooled) cornbread in an airtight container (such as a tupperware) on the counter for a couple of days, but move it to the refrigerator thereafter.
Tried this recipe?Let us know how it was!