8
Submitted by PaulaG
"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"."
photo by PaulaG 
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
8
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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
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directions
- 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.
Questions & Replies
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Why on earth would you ruin a good cast iron skillet by spraying it with cooking spray? Totally unnecessary if your skillet's properly seasoned. Just the oil in an oven heated skillet, on some melted butter, is more than enough to keep it from sticking.
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Do I use my starter or should I make a sponge? It just seems like a large quantity to use and I’m used to making a sponge before making sourdough bread. Can’t wait to try! Thank you.
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Can the starter be old and 'spent' from the refrigerator, or does it have to be refreshed and 'active'?
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Reviews
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Outstanding recipe! I was excited to find a sourdough cornbread recipe and had to try it. Because the only wheat flour is coming from the starter, it has such a nice rustic, corn, crumbly texture. Excellent warm with butter. Used a cast iron skillet as suggested, but mine baked in about 20 - 25 minutes instead of 40. Will be making this one often. Thanks for sharing!
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I cut this in half for two and used a small cast iron skillet. Baked for 22 minutes. Had a definite sourdough "tang" and was very moist. If you enjoy sourdough breads give this one a try.
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I love to make cornbread! This recipe surpassed my expectations. It is a terrific way to use leftover starter. It is exceptionally moist and flavorful. This is a recipe that you can make your own by making it sweeter (as other commenters prefer). I was very taken by its texture. Cooked in the oven in a cast iron skillet. I'm going to make it again tonight. Paula, thank you for sharing this recipe with the community! Should also note that my cooking time was less than 40 minutes. So check it at 20-25 minutes and adjust accordingly.
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Yummy! We really enjoyed this cornbread. Great texture, crisp on the outside tender inside. Just realized I used 2T sugar. Have been experimenting with all kinds of sourdough recipes lately, and am glad to find something a little different. Split in half and fed both batches of starter this morning to increase the amount. Let it bubble away all day then made the cornbread for dinner. Served with Hoppin' John for a lovely New Year's Day meal. Thanks for sharing the recipe!
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Very good cornbread, I had some with beans last night and it was great. Good way to use up the extra starter when feeding it, instead of pouring most of it out make cornbread with it.
see 3 more reviews
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RECIPE SUBMITTED BY
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
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