Easy Sourdough Cornbread Recipe
This moist sourdough cornbread recipe is so soft and tender with a mild tanginess from an entire cup of sourdough starter! It comes together in a hot cast-iron skillet (or baking pan) and is ready in just about 30 minutes!
Equipment
- 1 8-9 inch cast iron skillet or 8 inch round pan
- 1 Whisk
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup buttermilk
- 1 cup sourdough starter unfed or discard
- 1 cup cornmeal
- 1/2 cup all purpose flour
- 1 tsp kosher salt reduce to 1/2 tsp if using fine or table salt
- 1 tsp baking soda
Instructions
- Preheat the oven to 375 degrees F. Place the cast iron skillet or baking dish in the oven with the butter until it melts.1/2 cup unsalted butter
- Then, whisk in the sugar until fully combined. Add the egg, buttermilk, and starter and whisk together.1/2 cup sugar, 1 egg, 1/2 cup buttermilk, 1 cup sourdough starter
- Add the dry ingredients (cornmeal, flour, salt, and baking soda). Whisk until the mixture is fully combined, but be careful not to overmix.1 cup cornmeal, 1/2 cup all purpose flour, 1 tsp kosher salt, 1 tsp baking soda
- Place the skillet back in the preheated oven and bake for 25-30 minutes or until the cornbread is firm and springy in the center and golden brown on top.
- Remove from the oven and let it rest 10-20 minutes before eating (or just go for it!).
Notes
Feel free to make cornbread muffins instead! Adjust the baking time to 15-20 minutes.
Store the leftover cornbread in an airtight container at room temperature for 3-4 days.
Nutrition
Calories: 200kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 69mg | Fiber: 2g | Sugar: 9g | Vitamin A: 273IU | Calcium: 18mg | Iron: 1mg
Servings: 12 slices
Calories: 200kcal
Cost: 2