Sourdough Cornbread With Options

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"A cornbread recipe that uses sourdough starter for flavor instead of its leavening ability. If not using a self-rising mix, you can substitute 1 1/2 cup of cornmeal, 1/2 cup of all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda and 2 teaspoons baking powder."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (131.7 g)
  • Calories 267.6
  • Total Fat - 12.8 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 39 mg
  • Sodium - 230.9 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.7 g
  • Protein - 9.5 g
  • Calcium - 191.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 450 F. Add an 8 inch cast iron skillet coated with oil to preheat with the oven.

Step 2

Mix all ingredients by hand in a bowl. The mix should be pourable. Adjust with liquid or cornmeal mix if necessary.

Step 3

When the oven is up to temperature, pour the batter into the skillet and return to the oven.

Step 4

Bake for 20 to 25 minutes until the internal temperature of the bread is 190 F to 200 F.

Step 5

Remove and let cool ether in the skillet or turned out onto a plate.

Step 6

Serve hot

Tips & Variations


No special items needed.

BikerChef

I made this and threw in some jalapenos and corn. Moist and delicious just like we like it!

review by:
(10 Jul 2018)