Get cozy with our sourdough cornbread—it’s like a hug for your taste buds! This sweet-meets-savory treat is a flavor-packed ride that’s a perfect friend for your soups and salads.
Sourdough Cornbread
Cornbread is so easy and pairs with so many meals – from soups to anything you throw on a barbecue. A true comfort food sidekick. This version is vegan with your choice of plant milk and egg replacer.
Ingredients
- 165 grams (¾ Cup) active sourdough starter at 100% hydration (fed equal parts water and flour)
- ¾ Cup Ground Cornmeal
- ¼ Cup all-purpose flour
- ½ Cup plant milk I suggest unsweetened almond or oat milk
- ¼ Cup melted plant butter
- ¼ Cup maple syrup
- 1 plant-based egg replaceemnt such as flaxseed or egg replacer
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Optional: 1 apple skins off, sliced thinly
- Optional: chopped jalapeno pepper
Instructions
- You need to make sure your sourdough starter is bubbly and ready to go. It should be bubbly enough to float easily in water. if it has not been fed recently then feed it with flour and water and let it ferment for 4 – 8 hours. Click here for more info on feeding your sourdough starter.
- Prepare the batter: Combine the cornmeal, all-purpose flour, baking soda, baking powder, and salt in a large mixing bowl and mix thoroughly to combine. Next add all of the wet ingredients, including the sourdough starter, egg replacer, melted plant butter, maple syrup, and plant-based milk. Use a whisk to stir and combine all of the ingredients into a batter, but avoid over-mixing. It should be more of a semi-runny batter than a formed dough! Like a thick pancake batter.
- Ferment the batter: Cover the bowl of sourdough cornbread batter with damp tea towel to prevent it from drying out. Leave the covered bowl out at room temperature for three to four hours. During this time, the batter will rise.
- Begin to preheat the oven to 400°F before the end of the 4-hour batter ferment time.
- Thoroughly coat your 8” round or square (metal or glass) baking dish of choice with olive oil to prevent sticking. Pour the fermented sourdough cornbread batter into the baking dish
- If you are adding the optional apple, slice it thinly and dip it in a bowl with cinnamon and sugar. Then slide them into the cornbread batter standing up. If you are adding the optional jalapeno, chop them and drop them on top of the batter. They can sink into the batter while baking.
- Bake for approximately 25 minutes, until the top of the sourdough cornbread is golden brown. You can also test the doneness of the center by poking it with a toothpick. It is done when the toothpick comes out clean.
Notes
You can double this recipe and bake it in a 9 x 13 baking dish.