Sourdough Corn Bread
A moist and flavorful cornbread made with tangy sourdough starter, perfect as a side dish for hearty meals or family gatherings, with a golden crust and tender crumb.
Ingredients
Instructions
- Combine cornmeal, sugar, and salt in a mixing bowl.
- Scald milk; pour over the cornmeal mixture and cool to lukewarm.
- Add sourdough starter, eggs, melted butter, baking soda, and cream of tartar; mix well.
- Pour the batter into a buttered 9-inch square pan.
- Bake in a 425°F oven for 40 minutes until golden brown.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you don’t have sourdough starter on hand, you can use plain yogurt or buttermilk as a tangy alternative. Ensure that the milk is lukewarm when added to activate the baking soda effectively.
Serving Suggestions
Serve the sourdough corn bread warm with a pat of butter or honey for a delightful breakfast treat. It pairs beautifully with Aunt Yvonne'S Fruit Salad for a refreshing brunch. For a savory twist, enjoy it alongside Baked Cheddar Cheese Olives as an appetizer at your next gathering.
Storage & Reheating
Store leftover corn bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, place slices in a toaster or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Corn Bread contains roughly 362 calories, with 5g protein, 72g carbohydrates, and 6g fat. It is an excellent source of vitamin A (40% of the Daily Value), vitamin C (29% of the Daily Value), and iron (28% of the Daily Value), and a good source of calcium and vitamin D. Note that it is relatively high in sodium, at 1287mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute almond milk or oat milk for a dairy-free option. Just ensure that the milk is unsweetened and at room temperature, as it helps with the batter consistency and flavor.
Why is my corn bread dense?
A dense texture can result from overmixing the batter or using a sourdough starter that is too thick. Make sure to mix gently until just combined, and adjust the starter's consistency if necessary for a lighter loaf.
Can I add ingredients like jalapeños or cheese?
Absolutely! Adding jalapeños or shredded cheese can enhance the flavor. Incorporate them gently into the batter just before pouring it into the pan to maintain an even texture throughout the corn bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).