Amazing cornbread that is crispy and buttery on the outside, has a rich corn flavor, moist but not mushy, isn't too sweet, and is tender but doesn't completely fall apart! It's simply perfect. The flavors inside and out compliment each other beautifully and it is a fantastic way to use sourdough starter or discard! Not to mention it's very easy to make!
The original recipe is from a lovely southern homecook that I am inspired by: https://www.youtube.com/watch?v=SKO3ldq-wKI&t=185s
The recipe is here, and pictures of the process are below:
Ingredients:
Full batch (10" pan):
1 1/2 cup cornmeal (250 g)
1/3 cup sugar (70 g)
1 tsp. salt (5 g)
1 cup milk (260 g)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup oil (106 g)
2 large eggs, whisked (110-120 g)
1 cup sourdough starter, fed 12-24 hours before (220-230 g)
Oil and/or butter for the pan
Small batch (5"pan):
3/4 cup cornmeal (125 g)
2 1/2 Tbsp. sugar (35 g)
1/2 tsp. salt (2.5 g)
1/2 cup milk (130 g)
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 cup oil (53 g)
1 large egg, whisked (55-60 g)
1/2 cup sourdough starter, fed 12-24 hours before (110-115 g)
Oil and/or butter for the pan
Sourdough Note: The starter should be liquid. The longer you wait to use it in the recipe, the more sour the bread will be (12 hours less sour, 24 hours more sour). Stir the starter before measuring.
Directions:
Place an oven rack on the second to highest shelf and place a 5" or 10" cast iron or small oven-safe pan on the rack. Preheat to 400°F.
Whisk together the cornmeal, sugar, and salt in a medium mixing bowl
Begin heating the milk over medium heat until hot.
Mix hot milk into the cornmeal mixture and rest 10 minutes.
Whisk in baking powder and baking soda.
Whisk in oil.
Whisk in the pre-whisked egg and sourdough starter. It will bubble up so you want to do the next steps quickly!!!
Remove the hot skillet from the oven. Add in about 1 Tbsp. salted butter and about 1 Tbsp. oil. When melted pour in the batter and return to the oven quickly.
Bake small cornbread for 20-23 minutes, large cornbread for ~25 minutes, or until golden brown and a toothpick comes out clean.
Let cool in the pan 5-10 minutes before removing to a wire rack. Let cool 20-30 minutes before eating.
It's great on it's own but with some butter and honey it's phenomenal! Also pairs well with chili and BBQ!
Cover and store at room temperature up to 4 days.
All the ingredients you'll need. Begin preheating the oven with the cast iron inside.
Whisk together the cornmeal, salt, and sugar.
Heat milk until it's hot to the touch.
Pour over the cornmeal and let sit 10 minutes. This photo is after that 10 minutes. The cornmeal absorbs some milk.
After whisking in the baking powder and soda, and ten the oil.
Beforre whisking int he sourdough starter and egg.
The batter is ready! Work quickly through the next steps.
Quickly add butter and oil to the skillet and let it melt.
Then immediately pour your batter in and return to the oven.
After baking about 22 minutes! Golden brown and crispy!
After about 10 minutes remove to a wire rack to cool for another 20-30 minutes before cutting.
The bottom is golden and not burnt!
Amazing color all around!
Look at that texture!
Enjoy!!!