Sourdough Cornbread

This sourdough cornbread recipe is easy to make, melt-in-your-mouth delicious and made with simple, clean ingredients only. I was so blown away the first time I made this recipe. The cornbread is unbelievably moist on the inside (thanks to sourdough!), and perfectly golden on the outside. It's also very lightly sweetened with pure maple syrup (about 2g of sugar per slice!). This is the perfect cornbread to have for breakfast with butter and an omelet or for dessert with vanilla bean ice cream. 

Hope you love it just as much as I did!! xx - Jesha

Serves 12 | Total Fermentation: 8+ hours | Bake Time: 35 minutes

Process Video | Dessert Variation

Ingredients for Sourdough Cornbread

• 120g or 1 Cup All Purpose Flour
• 150g or 1 1/4 Cup of Masa Harina or Cornmeal
• 113g or 1 Cup Sourdough Starter
• 55g or 1/4 Cup Maple Syrup
• 2 Eggs
• 113g or 1/2 Cup Melted Butter
• 240g or 1 Cup Water, Milk, or Nut Milk
• 1 TSP Salt
• 1/2 TSP Baking Soda

How to make Sourdough Cornbread

1. Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 113g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before.
2. Mix Dough: In a large bowl, whisk eggs, water, and oil until smooth. Fold in all dry ingredients except for the baking soda with a spatular or spoon until the flour is moistened (batter will be lumpy).
3. Bulk Fermentation, 6 - 12 hours: Cover and ferment dough on counter for 6 - 12 hours.
4. *Optional* Overnight Cold Proof, 12 - 48 hours: Place batter in the fridge for additional time to enhance nutrition, digestibility and flavor. 
5. Preheat Oven & Add Baking Soda: Fold in baking soda to your batter using a spoon or spatula. Preheat oven to 350f and grease the bottom and sides of an 8-inch square pan or 9-inch round cake pan. Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
6. Bake: 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Sourdough Cornbread

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Category

Quick Bread

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

This sourdough cornbread recipe is easy to make, melt-in-your-mouth delicious and made with simple, clean ingredients only. I was so blown away the first time I made this recipe. The cornbread is unbelievably moist on the inside (thanks to sourdough!), and perfectly golden on the outside. It's also very lightly sweetened with pure maple syrup (about 2g of sugar per slice!). This is the perfect cornbread to have for breakfast with butter and an omelet or for dessert with vanilla bean ice cream.

Ingredients

• 120g or 1 Cup All Purpose Flour

• 150g or 1 1/4 Cup of Masa Harina or Cornmeal

• 113g or 1 Cup Sourdough Starter

• 55g or 1/4 Cup Maple Syrup

• 2 Eggs

• 113g or 1/2 Cup Melted Butter

• 240g or 1 Cup Water, Milk, or Nut Milk

• 1 TSP Salt

• 1/2 TSP Baking Soda

Directions

1. Feed Your Starter: You'll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 113g of active, bubbly starter, it makes sense to feed at least 70 grams of water and 70g of flour the night before.

2. Mix Dough: In a large bowl, whisk eggs, water, and oil until smooth. Fold in all dry ingredients except for the baking soda with a spatular or spoon until the flour is moistened (batter will be lumpy).

3. Bulk Fermentation, 6 - 12 hours: Cover and ferment dough on counter for 6 - 12 hours.

4. Optional Overnight Cold Proof, 12 - 48 hours: Place batter in the fridge for additional time to enhance nutrition, digestibility and flavor. 

5. Preheat Oven & Add Baking Soda: Fold in baking soda to your batter using a spoon or spatula. Preheat oven to 350f and grease the bottom and sides of an 8-inch square pan or 9-inch round cake pan. Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.

6. Bake: 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.