Alaskan Sourdough Cornbread |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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After our recent trip to Alaska, I have a renewed interest in sourdough baking. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to wetness . Ingredients:
1 1/2 cups cornmeal |
1 1/2 tablespoons sugar |
1 1/2 teaspoons salt |
1 cup milk |
1 1/2 cups sourdough starter |
1 1/2 teaspoons cream of tartar |
1 1/2 teaspoons baking soda |
2 eggs, slightly beaten |
6 tablespoons butter, melted |
Directions:
1. Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats.
2. Preheat oven to 425 degrees.
3. Combine the cornmeal, sugar and salt in medium bowl.
4. Scald milk and pour over cornmeal mixture.
5. When mixture is room temperature, add remaining ingredients and mix well.
6. Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
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