Alaskan Sourdough Cornbread Recipes

SOURDOUGH CORNBREAD

Sourdough Cornbread image

This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning .

Provided by Barb K

Categories Breads

Time 25m

Yield 1 skillet, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sourdough starter, activated
1/2 cup buttermilk (I use buttermilk) or 1/2 cup milk (I use buttermilk)
1 1/2 cups cornmeal (I use self-rising)
1/2 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons oil
1/2 teaspoon salt
3 tablespoons sugar (I use only about 1Tbsp,or leave out, as we don't like sweet cornbread)
1 teaspoon baking powder
1/2 teaspoon baking soda

Steps:

Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
1.If I want it for dinner, I just start it in the morning.
2. I use about a 10 inch iron skillet.

ALASKAN SOURDOUGH CORNBREAD

Alaskan Sourdough Cornbread image

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".

Provided by PaulaG

Categories Quick Breads

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

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.

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