Alaskan Sourdough Cornbread
photo by PaulaG
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1⁄2 cups cornmeal
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 teaspoons salt
- 1 cup milk
- 1 1⁄2 cups sourdough starter
- 1 1⁄2 teaspoons cream of tartar
- 1 1⁄2 teaspoons baking soda
- 2 eggs, slightly beaten
- 6 tablespoons butter, melted
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.
Questions & Replies
Reviews
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Outstanding recipe! I was excited to find a sourdough cornbread recipe and had to try it. Because the only wheat flour is coming from the starter, it has such a nice rustic, corn, crumbly texture. Excellent warm with butter. Used a cast iron skillet as suggested, but mine baked in about 20 - 25 minutes instead of 40. Will be making this one often. Thanks for sharing!
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I love to make cornbread! This recipe surpassed my expectations. It is a terrific way to use leftover starter. It is exceptionally moist and flavorful. This is a recipe that you can make your own by making it sweeter (as other commenters prefer). I was very taken by its texture. Cooked in the oven in a cast iron skillet. I'm going to make it again tonight. Paula, thank you for sharing this recipe with the community! Should also note that my cooking time was less than 40 minutes. So check it at 20-25 minutes and adjust accordingly.
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Yummy! We really enjoyed this cornbread. Great texture, crisp on the outside tender inside. Just realized I used 2T sugar. Have been experimenting with all kinds of sourdough recipes lately, and am glad to find something a little different. Split in half and fed both batches of starter this morning to increase the amount. Let it bubble away all day then made the cornbread for dinner. Served with Hoppin' John for a lovely New Year's Day meal. Thanks for sharing the recipe!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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