Light and Fluffy Sourdough Cornbread

 

Cornbread

 

 

 

 

When you want the best corn bread, with a little sweetness added to it. This is a recipe you're going to love. It is my very favorite cornbread recipe, because it’s everything there is to love about, well, cornbread. This cornbread recipe is made from scratch. All your own ingredients, you have right on hand.

This cornbread goes great with chili, soups, stews or  roasted chicken. You could even use this sweet, cornbread to make stuffing for your Thanksgiving. This is my daughter's favorite stuffing. She loves it. Whether it's made in an 8 x 10 baking dish or a cast iron skillet. It'll be a hit with your family.

Its soft, fluffy texture and sweetness, will make this sourdough discard cornbread a menu favorite. Mix all in one bowl and bake for 25 minutes, and you are set. Drizzle with honey, or maple syrup, and you'll have a winner.

 

Ingredients: 

• 1 cup yellow corn meal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/4 up vegetable oil
• 1/2 cup sourdough starter

Directions:

Preheat your oven to 425 degrees

In a bowl combine corn meal, flour, sugar, baking powder, baking soda, and salt Add in your milk, eggs, vegetable oil, and sourdough starter. Beat until smooth and well mixed. About 2–3 minutes.

Pour into sprayed baking dish or greased cast iron skillet, and bake for 25 minutes. All ovens vary in temperature. This may take up to 40 minutes. Check with toothpick for doneness around the 25 minute mark.