The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough corn bread

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althetrainer's picture
althetrainer

Sourdough corn bread

I am a sourdough newbie and constantly looking for new recipes to play with my starter.  Today, I tried making sourdough corn bread and it turned out surprisingly good.  It looked very much like regular corn bread but with much softer texture and the flavor was just wonderful.  I have been using my extra sponge to make pancakes for breakfast.  Now, I can use it to make corn bread for a quick and dirty dinner to go with chili.  I just love sourdough!

mountaindog's picture
mountaindog

Sourdough does give a nice texture and flavor to a variety of things, doesn't it? You've inpsired me to give this a try as corn muffins, maybe as a variation of gothicgirl's maple-bacon muffins (adding in some baking soda to react with the starter and really lighten up the texture like it does with waffles). I've used sourdough starter to make blueberry muffins (and cinnamon rolls of course) that have all come out great.


Keep experimenting and Happy Baking...

althetrainer's picture
althetrainer

Oooo they sound so good.  Do you mind if I ask for your muffin recipes?  I have some but of course the more the better! 

janij's picture
janij

The cornbread sounds good.  Do you have a recipe/formula for it?  Do you mind sharing it?  :)

althetrainer's picture
althetrainer

Preheat oven to 425F.  Grease an 8 x 8-inch baking pan liberally with shortening or butter.  In a large mixing bowl, combine


1 C stone-ground yellow cornmeal


2 T sugar


1/4 C butter


1/2 tsp salt


1 C scalded milk


Stir to dissolve butter and sugar.  let cool until just warm.  Blend in


1 C sourdough starter


1 egg


1 tsp baking powder


Beat well.  Pour into prepared pan.  Bake at 425F for 30 - 35 minutes.  Serve warm with butter and preserves.  Makes 9 servings.


The texture and flavor are just lovely!


 


mountaindog's picture
mountaindog

Nice recipe! Hint: change the baking powder to baking soda and you wil get a very bubbly reaction between the soda and the acid in your starter, that is what makes the baked goods rise nice and light as a feather.

althetrainer's picture
althetrainer

Yes, I noticed you used baking soda instead of powder.  I was actually surprised t see the reaction between the baking powder and the sourdough starter; it was VERY active and truly fascinating.  If baking soda reacts even more than that, I can't wait to try it next time. 

venkitac's picture
venkitac

I tried this today because of starter overload. I soaked the cornmeal overnight, other than that I pretty much followed the recipe. Came out lovely!

mountaindog's picture
mountaindog

althetrainer, in response to your question above for recipes, I actually first tried SD muffins after seeing JMonkey's lofty ones on his blog here 2 years ago. His recipe is from Mike Avery's excellent website here.


I modified Mike's to fit my standard spelt muffins here, but I haven't written that up anywhere. Basically, instead of the baking powder in my spelt muffin recipe, I use 2 tsp baking soda and 1 cup of starter at 100% hydration, then deduct the amount of flour in the starter from the recipe's total flour, reduce the 4 eggs to 3, and the oil to about 2/3 cup.


If you're interested in SD cinnamon rolls - which are much more time consuming but oh, so worth it, my recipe is here.


Report back to us on what you've tried, enjoy!

althetrainer's picture
althetrainer

Thanks mountaindog!  I can't wait to try them all!


althetrainer's picture
althetrainer

Mountaindog, have you tried putting chocolate chips in your sourdough muffins?  Well, I would love to make blueberry muffins but tomorrow is Easter and my 7-year-old requests chocolate chips muffins.  I am just not sure if chocolate will go well with sourdough.  Any ideas?

CaperAsh's picture
CaperAsh

I didn't think to search for a recipe for sourdough cornbread since I don't see it anywhere in any of my cookbooks. But I am playing with corn this week - basically testing the difference in taste between store-bought cornmeal and fresh ground corn using my Nutrimill. I didn't have any buttermilk though the first time I had sour cream. It came out fine though I ground it too coarse. Well, not just fine, it was delicious.


But I wanted to try one again and decided to keep the course grind but soak overnight. Then I thought: why not put a little 'wild' rye starter in ( very little, like 2 tbs) there to see if it feeds off the corn? It bubbled quite a bit and by the morning there was a very strong sour taste. Now by the time I mixed things together it turns out it was too moist but the flavor was great.


Today I decided to do it again, this time with a slightly less coarse grind and using the leftover sour water from the previous batch. After six hours arond 75-80 underneath the surface it is bubbling away merrily and already a nice sour taste. Once I get the hydration levels right - this time I was careful to keep the same ratios as a recipe similar to the one above - I am confident this will be a truly delicious item.


Now I have to find a cheap source of non GMO organic corn to grind. But I recommend anyone who likes cornbread and sourdough to give this a try. It's really delicious and, I also suspect, more healthy in the presumably the sourdough process is breaking down the sugars, opening up the grain for better digestion etc. just as with wheat fermenation.