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.