This Sourdough Cornbread is so delicious and moist. Long fermented and made with freshly milled cornmeal and whole wheat, it is also a healthier version of this classic side dish!
For around a year now, I have been converting most of my recipes to freshly milled whole wheat. Cornbread was an easy one to convert. However, I had never made my cornbread with sourdough.
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We grow Popcorn on our property every year and mill it in our Nutrimill (https://shareasale.com/r.cfm?b=1962121&u=3324800&m=44804&urllink=&afftrack=) for fresh cornmeal.
A few weeks ago, my husband was asking why I didn’t make a sourdough version of my cornbread recipe, so, I started working on it.
Being from the south, we love our cornbread! So, making it a healthier way, yet, still delicious was something I was game for!
Why long fermented?
Long fermenting grains breaks down the sometimes hard to digest phytic acid. If you find that after you eat bread products you experience stomach upset, you may want to try long fermenting your grains before you bake by using Sourdough. This is NOT FOR GLUTEN INTOLERANT PEOPLE! However, if you are gluten sensitive, sourdough may be helpful for you!
Why freshly milled flour?
Store bought flour has been milled for some time. When you mill wheat berries, they start losing nutrition soon after. With that being said, store bought whole wheat flour is sometimes rancid and leaves a bitter taste in bread products.
All-purpose flour is sifted which means all the healthy parts of the whole grain are gone. This leaves the flour void of any health benefits.
Milling your wheat berries at home leaves you with the freshest, most nutritious flour available! Plus, unground wheat berries can last for many years if stored properly!
What you will need:
- Whole wheat flour
- Active/fed Sourdough starter
- Olive oil/melted butter
- Baking soda and Baking powder (optional if time allows a short second rise)
You can make the batter in the morning to bake in the evening, or, mix up the night before and bake the next day.
To make this cornbread, mix the cornmeal, flour, milk, oil/butter, and sourdough starter in a large mixing bowl. Cover and allow to rise at room temperature for 6-12 hours. You can go as many as 24 hours if you wish. However, it will be more sour.
That evening or the next day, preheat the oven with a 10 inch cast iron skillet inside to 425 degrees F. Add an egg, the salt, the baking powder and baking soda (if using) to the batter and mix well.
Carefully remove the hot cast iron skillet and add 2 tablespoons of butter. Pour the mixture in the pan.
Bake for 12-15 minutes or until a toothpick comes out clean.
We love milk and cornbread and like to take a piece of the cornbread, while it is hot, and cover with milk. It’s the most delicious memory of my childhood!
I hope you will give this a try!
See you soon!
- 1 Large mixing bowl
- 1 10 inch cast iron skillet
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup active/fed sourdough starter
- 1/4 cup oilive oil
- 1/2 cup milk
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 egg
- Mix cornmeal, flour, oil, milk, and sourdough starter in a large mixing bowl.
- Cover and allow to ferment for 6-12 hours.
- Preheat oven to 425 degrees F with 10 inch cast iron skillet inside.
- Add the salt, egg, baking soda, and baking powder. Mix well.
- Carefully remove the hot cast iron skillet and add 2 tablespoons of butter.
- Pour in the batter.
- Bake for 12-15 minutes or until a toothpick comes out clean.