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Sourdough Cornbread

Preheat oven to 425 F.

Grease 12" skillet with bacon drippings or butter. I prefer a cast iron skillet.


3/4 c All-purpose flour

2 1/2 t Double-acting baking powder

1 T sugar

3/4 t salt

Add: 1 1/4 c Stone-ground cornmeal (yellow or white)

In separate bowl:

1 Egg, gently beaten

Add & beat:

3 T Melted butter

1 c Milk (more fat=more flavor)

1 c Sourdough starter

Combine all ingredients with a few brisk strokes.

Add to skillet, bake for 20-25 minutes.

Easily adapted to muffin pan. Bake for 15-20 minutes.

Variations: add caramelized onions, sauteed bell peppers, corn kernels, garlic to egg mixture.

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