Best 4 Sourdough Cornmeal Bread Recipes
Indulge in a delightful culinary journey with our diverse collection of sourdough cornmeal bread recipes. These delectable delights combine the tangy, slightly sour flavor of sourdough starter with the rustic charm of cornmeal, resulting in a symphony of textures and flavors. From a classic sourdough cornbread to variations infused with herbs, cheese, or even a touch of sweetness, our recipes cater to every taste and occasion. Embark on a baking adventure and discover the perfect sourdough cornmeal bread to elevate your meals and impress your loved ones.
Here are our top 4 tried and tested recipes!
SOURDOUGH CORNBREAD
This skillet cornbread has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too "cake like".
Provided by Jenni
Categories Bread
Time 8h35m
Number Of Ingredients 10
Steps:
- In a large bowl mix together the starter milk, cornmeal and flour.
- Cover and let sit on the counter for 8-24 hours.
- Preheat oven to 350F.
- In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
- Stir the wet ingredients into the soured batter.
- Sprinkle the baking powder and baking soda over top and stir well to incorporate.
- Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).
- Bake 35 minutes (or 15 for muffins).
- When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.
Nutrition Facts : Calories 328 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 624 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)
Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Hydrate the corn flour with the boiling water, 1 hour, covered.
- Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).
- Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated.
- Preheat your oven to 400F with a stone/steel/baking sheet in it.
- Divide the dough in two, and place half in a floured bowl. Flour the top of the dough.
- Flip and swirl the dough in the bowl until you have a smooth loaf.
- Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone.
- Repeat with the second half of the dough.
- Bake the loaves at 400F for 1 hour.
- The crust will be crunchy and the inside temperature should be over 205F.
SOURDOUGH CORNBREAD
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
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.
BASIC SOURDOUGH BREAD WITH CORNMEAL (BREAD MACHINE)
Make and share this Basic Sourdough Bread With Cornmeal (Bread Machine) recipe from Food.com.
Provided by Abby Girl
Categories Yeast Breads
Time 10m
Yield 1 1/2 loaf
Number Of Ingredients 8
Steps:
- In the bowl of your bread machine add the ingredients in the order they are listed.
- Make sure that the yeast does not touch the water.
- Set the bread machine on bread cycle.
Nutrition Facts : Calories 1760, Fat 17.8, SaturatedFat 8.2, Cholesterol 30.5, Sodium 3604.4, Carbohydrate 348.7, Fiber 16.3, Sugar 14, Protein 46.9
Tips:
- Choose the Best Cornmeal: Opt for finely ground cornmeal to achieve a smooth texture in your bread.
- Activate the Sourdough Starter: Ensure your sourdough starter is active and bubbly. If it's not, feed it and let it double in size before using.
- Optimal Dough Temperature: Aim for a dough temperature between 78-80°F (25-27°C). This ideal temperature will promote proper fermentation and a well-risen loaf.
- Adequate Dough Hydration: The dough should be slightly sticky to the touch but not too wet. If it's too dry, add more water one tablespoon at a time until the desired consistency is reached.
- Proper Fermentation: Allow the dough to ferment until it has doubled in size. This typically takes around 6-8 hours, but it may vary depending on the temperature and activity of your sourdough starter.
- Score the Dough: Before baking, score the top of the dough with a sharp knife or lame. This will allow the bread to expand properly in the oven and create a nice crust.
- Baking Temperature: Bake the bread at a high temperature initially (450°F/230°C) to create a crispy crust. Then, reduce the temperature to 375°F/190°C to finish baking and ensure the center is cooked through.
Conclusion:
With a combination of sourdough starter, cornmeal, and careful techniques, you can create a delicious and wholesome sourdough cornmeal bread that's perfect for any occasion. The tangy flavor of the sourdough starter complements the sweet cornmeal, resulting in a unique and satisfying loaf. Whether you're a seasoned baker or just starting out, this recipe is a great way to explore the wonderful world of sourdough baking and enjoy a taste of rustic goodness. So, gather your ingredients, get your hands messy, and experience the joy of creating a flavorful and wholesome loaf of sourdough cornmeal bread. Happy baking!
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