Southern Sourdough Cornbread- Quick Method
Use this method if you want to make a moist and slightly tangy cornbread that can be ready in under 30 minutes.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup melted butter
- 1/2 cup sourdough discard or starter
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon salt
- 1 tablespoon of bacon grease or butter if you’re using a cast iron skillet
Instructions
Preheat:
- Preheat your oven to 400°F. If you’re baking in a cast iron pan, place it inside the oven as it preheats. If you’re using another type of baking dish it should not be preheated.
Mix Batter:
- Add 1 cup of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 2 teaspoons of baking powder, and 1 teaspoon of salt to a large bowl and combine.
- In a separate bowl mix together 1/2 cup of milk, 1/2 cup of melted butter, 1/2 cup of discard or sourdough starter, and 1 egg.
- Pour wet ingredients into the dry ingredients and stir together.
Bake:
- Once the oven is preheated, remove the cast-iron skillet from the oven and add a large dollop of bacon grease or butter. Then pour the batter into the hot skillet. If you’re using another baking dish, make sure it’s greased, and then pour in the cornbread batter.
- Bake for 20 minutes or until the cornbread is golden brown.
Cool and Slice:
- Once the cornbread is removed from the oven allow it to cool for about 10 minutes before slicing.