The Pioneer Woman Tasty Kitchen
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Sourdough Cornbread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Until recently, I would not have been among the cornbread lovers. It was okay piping hot out of the oven, but then? Not so much. But now. Now I have a recipe I like and one I’m glad to share with you. Baked in a cast iron skillet, a crisp crust surrounds a lovely moist center. Try it and I think you’ll join the crowd who loves cornbread.

Ingredients

  • 1-½ cup Cornmeal
  • ⅓ cups Sugar
  • 1 teaspoon Salt
  • 1 cup Milk
  • 1-½ cup Sourdough Starter
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Baking Soda
  • 2 whole Eggs
  • ½ cups Vegetable Oil

Preparation

Preheat oven to 425ºF. Spray a 10-inch cast iron skillet with oil and place in oven while it heats.

Mix cornmeal, sugar and salt in a bowl. Heat milk in microwave until very hot (about 1 minute). Pour over cornmeal mixture and allow to cool slightly. Add remaining ingredients and mix well.

Pour into hot skillet and bake for 17–22 minutes. With a hot skillet, it will bake quickly. Serve warm with butter and honey if desired.

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Profile photo of Sadie Schwartz

Sadie Schwartz on 10.18.2018

I’ve tried many recipes for cornbread over the years, and this is one of the best. The crumb is moist, light and tender. It melts in your mouth. The crust is delicious. I greased the skillet with bacon fat instead of oil. I liked that the bread isn’t too sweet. It paired well with spiced pumpkin butter. Great recipe!

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