Wendy’s Recipes
Sourdough Cornbread
16 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
1 cup all purpose flour
3/4 cup yellow cornmeal (fine or medium ground)
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup unsalted butter (melted)
1/3 cup honey
2 large eggs (room temperature)
1/2 cup whole milk (substitute buttermilk)
1 cup sourdough starter discard
방향
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and set aside.
In a separate large bowl, whisk together the melted butter and honey. Then whisk in the milk and eggs. Then whisk in the sourdough discard until fully combined and smooth.
Add the dry ingredients into the wet ingredients and mix until just combined. It's okay if the batter is still a little lumpy.
Cut a parchment paper sling slightly smaller than the width of a square 9x9 inch pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the cornbread right out of the pan!
[Alternatively you can bake the cornbread in a greased cast iron skillet!]
Pour the cornbread batter into the lined pan. Then bake at 375°F for 20-25 minutes or until golden brown and a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet).
Remove from the oven and serve warm!
Sourdough cornbread is delicious on its own, but even better with butter and honey! This sourdough discard cornbread is also the perfect side dish for classic slow cooker beef chili or my favorite creamy white chicken chili!
영양 정보
1회 제공량
1
칼로리
158 kcal
지방 전체
7 g
포화 지방
4 g
불포화 지방
3 g
트랜스 지방
0.2 g
콜레스테롤
39 mg
나트륨
238 mg
탄수화물 전체
21 g
식이섬유
1 g
총 당류
6 g
단백질
3 g
16 servings
분량10 minutes
활동 시간30 minutes
총 시간