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Sourdough Corn Bread recipe

Add more tang to the taste of this sourdoughcorn bread by substituting buttermilk for the evaporated milk.

Recipe: Sourdough Corn Bread

1 cup sourdoughstarter, at room temperature
1 1/2 cups evaporated milk
1 1/2 cups yellow cornmeal
2 tablespoons granulated sugar
2 large eggs beaten
1/4 cup melted butter or margarine
1/2 teaspoon salt
1/2 teaspoon baking soda

  • Preheat oven to 450°F (230°C).Grease a 10-inch cast iron skillet or other ovenproof skillet;set aside.
  • Combine the starter, milk, cornmeal, sugarand eggs, mixing well. Stir in the melted butter, salt and soda.(Be sure to replenish your starter by adding 1 cup all-purposeflour and 1 cup water; let stand in a warm place for severalhours or until bubbly; then refrigerate.)
  • Spread in the prepared skillet and bakefor 25 to 30 minutes or until tested done when a wooden pickinserted in center comes out clean. Serve immediately.

    Makes 8 to 10 servings.

    How To Make Easy Cornbread

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  • Comments

    1 Comment


    I was just clicking all of your recipes last night, and printed out the 4S bread. Now, I am debating myself wether I should try on this recipe, or the 4S. Cheers, elra

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