Sour Cream Sourdough Cornbread

Name: Sour Cream Sourdough Cornbread
Yield: 4 serving(s)
Ingredients: 1/2 cup sourdough starter; 2 tablespoons margarine, Melted; 1/2 cup cornmeal; 1 teaspoon salt; 1 tablespoon sugar; 1/2 cup sour cream or 1/2 cup yogurt; 2 large eggs, Stirred; 1 cup unbleached flour; 1/2 teaspoon cream of tartar; 1/2 teaspoon baking powder

Submitted by Dreamgoddess

"This is one of the Zaar recipes that I adopted. I prepared this recipe exactly as it was originally submitted and it made a nice change from the cornbread recipe that I usually make. This is an excellent recipe for using up sourdough starter if you don't have time to prepare the traditional sourdough bread. I hope you'll enjoy this as much as my family did! "

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photo by dianegrapegrower

Ingredients:: 10
Serves:: 4

ingredients

¹⁄₂ cup sourdough starter
2 tablespoons margarine, Melted
¹⁄₂ cup cornmeal
1 teaspoon salt
1 tablespoon sugar
¹⁄₂ cup sour cream or 1/2 cup yogurt
2 large eggs, Stirred
1 cup unbleached flour
¹⁄₂ teaspoon cream of tartar
¹⁄₂ teaspoon 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.

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Reviews

Very good! I don't care for sweet cornbread, so this was just right for me. Moist and dense, not cake-like. Loved it. Baked in a 4"x8" loaf pan.

dianegrapegrower
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.

Podkayne
Very good. I used whole wheat flour and it turned out really good. It is a good way to use my starter.

campingwithlobo
This was very good, had an excellent sour taste used with recipe #11075 (Alaska Sourest Dough Starter). This was a very dense cornbread, maybe because the recipe did not specify what size pan to use, I used a loaf pan, I probably should have used an 8x8 inch pan.

Michelle M.
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.

Chef Stevo