Best 3 Sourdough Cornbread Recipes

**Sourdough Cornbread: A Unique Twist on a Southern Classic**

Indulge in the delightful fusion of tangy sourdough and rustic cornmeal with our collection of sourdough cornbread recipes. Experience the perfect balance of flavors and textures as these recipes combine the best of both worlds. From classic Southern-style cornbread to creative variations infused with herbs, cheese, and even sweet additions, our recipes cater to every palate. Whether you're a seasoned baker or a novice cook, these recipes guide you through the process of creating a moist, flavorful, and slightly tangy cornbread that will surely impress. Embrace the versatility of sourdough as it elevates this traditional dish to new heights. Get ready to savor the unique charm and irresistible taste of sourdough cornbread!

Let's cook with our recipes!

SOURDOUGH CORNBREAD

Sourdough Cornbread image

This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning .

Provided by Barb K

Categories Breads

Time 25m

Yield 1 skillet, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter, activated
1/2 cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
1 1/2 cups cornmeal (I use self-rising)
1/2 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons oil
1/2 teaspoon salt
3 tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
1.If I want it for dinner, I just start it in the morning.
2. I use about a 10 inch iron skillet.

ALASKAN SOURDOUGH CORNBREAD

Alaskan Sourdough Cornbread image

After our recent trip to Alaska, I have a renewed interest in sourdough baking. I found this recipe at Alaska Travel Magazine.Com. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to "wetness".

Provided by PaulaG

Categories Quick Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

CORNBREAD SOURDOUGH STUFFING

Cornbread Sourdough Stuffing image

The prunes and dried pears add a sweetness to this classic cornbread stuffing.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Stuffs one 14-pound turkey

Number Of Ingredients 12

Ingredients

6 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, minced
2 carrots, peeled, cut into 1/4-inch dice
1/2 bulb fennel, ends trimmed, cut into 1/4-inch dice
Basic Cornbread for Stuffing, cut into 1/2 inch cubes
1 day-old 10-ounce sourdough ficelle, cut into 1/2-inch cubes
3 tablespoons finely chopped assorted fresh herbs, such as rosemary, sage, thyme, parsley, and marjoram
1 cup pitted prunes, cut into 1/2-inch dice
5 dried pears, cut into 1/2-inch dice
Salt and freshly ground black pepper
1/2 cup Homemade Turkey Stock, or low-sodium canned chicken broth, skimmed of fat

Steps:

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion, garlic, carrots, and fennel; cook until vegetables are tender, about 10 minutes. Remove from heat.
In a large bowl, combine cornbread and sourdough. Add vegetables, herbs, prunes, and pears; season with salt and pepper.
Melt remaining 4 tablespoons of butter. Add melted butter and turkey stock to stuffing mixture. Toss to combine; let cool.

Tips:

Use a combination of sourdough starter and all-purpose flour for a tangy and flavorful cornbread.
Make sure your sourdough starter is active and bubbly before using it in the recipe.
If you don't have sourdough starter, you can substitute it with a mixture of buttermilk and baking soda.
Use fresh cornmeal for the best flavor and texture.
If you don't have fresh cornmeal, you can use a combination of cornmeal and all-purpose flour.
Add some chopped fresh corn kernels to the batter for a sweeter and more flavorful cornbread.
Bake the cornbread in a hot oven for a crispy crust and a moist interior.
Serve the cornbread warm with butter, honey, or your favorite topping.

Conclusion:

Overall, the sourdough cornbread recipe is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With its tangy flavor and moist texture, this cornbread is sure to be a hit with your family and friends. So, gather your ingredients, preheat your oven, and get ready to bake a delicious loaf of sourdough cornbread today!