Sourdough Cornbread

Sourdough Cornbread is the perfect addition to any soup, stew, or chili. This flaky, chewy, and moist cornbread will take the grand prize for all cornbread recipes. And with the secret ingredient being Sourdough Starter…everyone will be guessing what that extra punch of flavor is from!

Allergen Friendly!

This recipe of Sourdough Cornbread was inspired by The Clever Carrot, and it was adapted to fit allergen-friendly needs.

The Clever Carrot’s original recipe calls for egg and milk. In order to make this recipe allergen-friendly, I substituted 1 Kirkland’s Unsweetened Applesauce Pouch (or 1/2 c.) for 2 large eggs. In addition, I used Oatly Oat Milk instead of dairy milk. Oat Milk has a creamy, luscious texture like Whole Milk and binds the cornbread together in a similar way.

As with most Sourdough recipes, the longer you allow the batter/dough to ferment, the more reduced the gluten becomes. Therefore, I allowed my batter to sit on the counter for about 6 hours prior to baking the Sourdough Cornbread. This recipe can even be made 24 hours in advance to allow for extra gluten to be broken down.

Sourdough Cornbread Ingredients

Sourdough Cornbread Ingredients

• Unsalted Butter
• Avocado Oil
• Unsweetened Applesauce (substituted for 2 large eggs to make it allergen-friendly)
• Coconut Sugar (substituted for Granulated Sugar – the amount depends on your level of sweetness for the cornbread)
• Mexican Vanilla
• Active Sourdough Starter
• Organic, All Purpose Flour
• Cornmeal
• Baking Powder
• Baking Soda
• Pink Salt
• Oat Milk (substituted for Half & Half to make it allergen-friendly)

Creating the Sourdough Cornbread Dough

1. First, in a Kitchen Aide Stand Mixer, mix the melted butter and oil together.
2. Next, mix the applesauce, sugar, and vanilla into the butter and oil mixture. Turn off the mixer once they’re incorporated.
3. Then, add the Active Sourdough Starter and mix again.
4. Next, add the salt, baking soda, and baking powder into the mixture and mix until incorporated.
5. Then, add the flour and mix until just combined (be careful not to over-mix as you’ll draw out more gluten). Scrape down the sides of the bowl before adding the cornmeal.
6. Next, add the cornmeal and mix until just combined.
7. Gradually pour in the Oat Milk until the liquid is fully absorbed and the texture of the Sourdough Cornbread looks like ribbons. (Add more liquid to thin out the texture if needed).
8. Then, pour the Sourdough Cornbread batter into a parchment-lined baking pan and allow it to ferment (rest) for up to 24 hours (I let mine sit for about 6 hours).

Preheat the Oven and Bake

1. After you’ve given your batter time to ferment, preheat your oven to 375 degrees.
2. Bake the Sourdough Cornbread for 25-28 minutes or until golden brown.
   • Note: if you use Coconut Sugar instead of Granulated Sugar, your cornbread will look more naturally brown due to the color of the sugar. So, you’ll want to check your cornbread for around 25 minutes to see if a toothpick comes out clean to determine if it is fully baked or not.
3. Finally, allow the cornbread to cool on a wire cooling rack for 1 hour prior to slicing. (Trust me on this one…I cut into my first batch way too early and it fell apart).
4. Enjoy a slice with butter and/or along the side of your favorite soup, chili, or stew!

What Do I Pair This With?

For those of you who read my Venison Burger Salad blog post, you may have seen that I’ve embarked on the Optavia eating plan. “Lean and Green” has become my favorite phrase around the house for dinner, and this Sourdough Cornbread provided some extra substance for my husband and toddler.

Last night, I made Stacey Hawkin’s Chicken Taco Soup which is a “Lean and Green” friendly meal. This delicious soup cooked for 8 hours (on low) in the Crockpot, and I couldn’t wait to dive into the delicious veggies, hearty broth, and moist chicken.

However, my toddler and husband wanted something “else” to make the meal complete to them. Thus, came the Sourdough Cornbread. My daughter loved crumbling the Sourdough Cornbread into her soup, and my husband enjoyed eating bites of the cornbread as he devoured the soup. I practiced self control and only had 1 bite of the cornbread. That bite was 100% worth it, and it made me not resent my family for going back for more.

A New Variation – Sourdough Cornbread Muffins

Sourdough Cornbread Muffins are another variation you can make from this Sourdough Cornbread recipe. After you’ve mixed up your dough, divide the dough into 12, greased or lined muffin tins. Bake for 22-25 minutes in a 375-degree oven. Serve alongside your favorite soup or stew and enjoy!

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Sourdough Cornbread

Yield: 24 Squares

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Sourdough Cornbread is the perfect addition to any soup, stew, or chili. This flaky, chewy, and moist cornbread will take the grand prize for all cornbread recipes. And with the secret ingredient being Sourdough Starter...everyone will be guessing what that extra punch of flavor is from!

Print

Ingredients

• 8 tbsp. Unsalted Butter, melted
• 2 tbsp. Avocado Oil
• 1/2 c. or 1 pouch of Unsweetened Applesauce (substituted for 2 large eggs to make it allergen-friendly)
• 1/3 - 1/2 c. Coconut Sugar (substituted for Granulated Sugar - the amount depends on your level of sweetness for the cornbread)
• 1 tsp. Mexican Vanilla
• 1/2 c. Active Sourdough Starter
• 1 c. Organic, All Purpose Flour
• 1/2 c. Cornmeal
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Pink Salt
• 1/4 - 1/2 c. Oat Milk (substituted for Half & Half to make it allergen-friendly)

Instructions

1. First, in a Kitchen Aide Stand Mixer, mix the melted butter and oil together.
2. Next, mix the applesauce, sugar, and vanilla into the butter and oil mixture. Turn off the mixer once they're incorporated.
3. Then, add the Active Sourdough Starter and mix again.
4. Next, add the salt, baking soda, and baking powder into the mixture and mix until incorporated.
5. Then, add the flour and mix until just combined (be careful not to over-mix as you'll draw out more gluten). Scrape down the sides of the bowl before adding the cornmeal.
6. Next, add the cornmeal and mix until just combined.
7. Gradually pour in the Oat Milk until the liquid is fully absorbed and the texture of the Sourdough Cornbread looks like ribbons. (Add more liquid to thin out the texture if needed).
8. Then, pour the Sourdough Cornbread batter into a parchment-lined baking pan and allow it to ferment (rest) for up to 24 hours (I let mine sit for about 6 hours).
9. After you've given your batter time to ferment, preheat your oven to 375 degrees.
10. Bake the Sourdough Cornbread for 25-28 minutes or until golden brown.
11. Finally, allow the Sourdough Cornbread to cool on a wire cooling rack for 1 hour prior to slicing. (Trust me on this one...I cut into my first batch way too early and it fell apart). Enjoy a slice with butter and/or along the side of your favorite soup or stew!

Notes

Because this recipe is made with Sourdough Starter, you can allow the Cornbread dough to ferment longer to decrease the gluten within the recipe and/or develop more of that traditional sourdough flavor.