Sourdough cornbread
Yield:
9 servings
Prep Time:
20 minutes
Cook Time:
20 minutes
Additional Time:
4 hours
Total Time:
4 hours 40 minutes
A slightly tangy yet still classic side dish.
Ingredients
- 1 c. cornmeal
- 1/2 c. milk
- 3 Tbsp. coconut oil
- 1 Tbsp. ghee
- 1/2 c. flour
- 1/2 c. sourdough starter
- 1/4 c. coconut sugar
- 1 Tbsp. honey
- 1 egg
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Instructions
- Heat milk, coconut oil, and ghee until almost boiling. Pour over cornmeal, mix well, and allow to cool for ~10 minutes. If time allows, allow to soak for up to 8 hours.
- Once mixture has cooled, add in flour, sourdough starter, coconut sugar, and honey. Cover and set aside to ferment for 4-6 hours.
- Once fermented, mix in egg. Sprinkle in baking powder, baking soda, and salt, and stir until just combined.
- Pour into a greased 8”x8” baking dish. Bake at 400° F until sides are golden brown and center is firm.
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