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Sourdough Cornbread

With my sourdough starter, I am always searching for new ways to use the leftover batch. I came across a buttermilk cornbread recipe from Homesick Texan and experimented with it knowing sourdough starter can make a great substitute for buttermilk. It turned out to be a success. This is on the flakier, sweeter side but still incredibly delicious. I will also experiment with making a more moist, savory version and will post that after I figure it out.

  • 175g sourdough starter
  • 120g milk, buttermilk, milk substitute, or water (1/2 cup)
  • 60g organic sugar or brown sugar (1/4 cup)
  • 100g cornmeal (heaping 1/2 cup)
  • 50g all purpose flour (heaping 1/4 cup)
  • 5g baking powder (1 tsp)
  • 2g salt (1/2 tsp)
  • 30g vegetable oil or melted butter (2 tbsp)
  • 1 egg (50g)
  • Preheat oven to 400 degrees
  • Grab a loaf pan. Glass or nonstick aluminum works great for this. Spray the loaf pan with cooking spray or rub with a teaspoon of oil.
  • Mix the ingredients in a bowl until incorporated but not overmixed. Even better, try mixing them in the glass jar with the sourdough starter to save a dish.
  • Pour the batter into the loaf pan and cook for 25 minutes.
  • Remove from the oven once cooked through. Cut and serve.