Ingredients:
- 155g (1 cup) cornmeal
- 155g (1 cup) all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 250g (1 cup) buttermilk, milk, or non-dairy alternative
- 95g (1/4 cup) Maple Syrup
- 2 Eggs or egg substitute
- 100g (1/2 cup) canola oil, avocado oil, or another neutral oil
- 265g (1 cup) sourdough starter, active or surplus/discard, room temperature
Instructions:
1. Preheat the oven to 350°F (180°C) and prepare an 8x8” pan or 4 mini loaf pans by lightly greasing with butter, a neutral oil, or cooking spray, or line with parchment paper.
2. In a large bowl, combine the dry ingredients, ensuring thorough blending.
3. In a separate large bowl or stand mixer, blend the milk, maple syrup, eggs, and oil until well combined. Add the sourdough starter and mix thoroughly.
4. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing; the batter should be slightly lumpy, akin to waffle batter.
5. Pour the batter into the prepared 8x8” pan or mini loaf pans, spreading evenly.
6. Bake for 35-40 minutes for an 8x8” pan, or 30-35 minutes for mini loaf pans, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool slightly in the pan before removing, then cool completely before slicing. For optimal taste, enjoy within one or two days of baking. This cornbread also freezes well; simply thaw and warm in the microwave when ready to enjoy.
Don't miss out on the opportunity to elevate your baking experience. Check out our profile for a link to purchase our premium sourdough starter and explore our recommended items. Happy baking!
