SOURDOUGH CORNBREAD
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
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.
SOURDOUGH CORNBREAD
This super easy sourdough cornbread is wonderfully moist and made with your sourdough discard, honey and buttermilk.
Provided by Heather Perine
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.
- In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
- Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.
Nutrition Facts : Calories 352 kcal, Carbohydrate 50 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 79 mg, Sodium 190 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
SOURDOUGH CORNBREAD
This skillet cornbread has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too "cake like".
Provided by Jenni
Categories Bread
Time 8h35m
Number Of Ingredients 10
Steps:
- In a large bowl mix together the starter milk, cornmeal and flour.
- Cover and let sit on the counter for 8-24 hours.
- Preheat oven to 350F.
- In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
- Stir the wet ingredients into the soured batter.
- Sprinkle the baking powder and baking soda over top and stir well to incorporate.
- Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).
- Bake 35 minutes (or 15 for muffins).
- When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.
Nutrition Facts : Calories 328 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 624 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SOUR CREAM CORNBREAD
Steps:
- Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
- In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
HOW TO MAKE HOMEMADE SOURDOUGH BREAD RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, flour, sugar, flour, salt, water, starter
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 8
Steps:
- In a glass bowl, add water and yeast. Mix the yeast into the water and let it sit for a couple minutes.
- Add in the rest of the ingredients for the starter. Mix well until everything is fully incorporated.
- Wrap the bowl with clear wrap, making sure not to tightly seal the bowl. Let the starter breathe a little and keep it in a dark place at room temperature. Stir every 12 hours until making the dough. The starter will rise and shrink each day and you should see bubbles, letting you know that the yeast is being activated!
- On day 5, combine all ingredients into a bowl, and knead for 10 minutes on low if using a machine; if kneading by hand, knead for 20 minutes until dough is stretchy yet doesn't stick to your hands.
- While the dough is kneading, store your starter for future use. Your starter will last forever as long as you maintain and care for it. It can stay in the fridge and be fed once a week with a teaspoon of sugar. To replenish your starter, simply add 1 cup of flour (125g) and ½ cup of water (120ml), mix, and place it back in the fridge. Leave it out overnight to get to room temperature before preparing the dough.
- Place kneaded dough into a large floured bowl with a towel over the top, then sprinkle flour and let it rise for 12 hours.
- Place risen dough onto a floured board and knead for a few minutes. Place it into a floured proofing basket or a medium bowl, sprinkle flour and let it rise for another 4 hours.
- Preheat oven to 480°F (250°C).
- Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven.
- Score the top of the bread.
- Place the lid on top and bake for 30 minutes.
- Take the lid off and bake for another 15 minutes or until the crust is golden brown.
- Transfer onto a cooling rack and let it rest for an hour. Knock the bottom of the bread to listen for a hollow knock.
- Nutrition Calories: 1615 Fat: 4 grams Carbs: 340 grams Fiber: 11 grams Sugars: 19 grams Protein: 42 grams
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 96 grams, Fat 1 gram, Fiber 3 grams, Protein 12 grams, Sugar 2 grams
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
ALASKAN SOURDOUGH CORNBREAD
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
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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