Sourdough Cornbread
 
 
A delicious cornbread with maximized digestibility and nutrition!
Author:
Serves: 16-24
Ingredients
  • 3 cups cornmeal (I like a coarser grind)
  • 1 cup lime water
  • 1 cup whole wheat flour
  • 1 cup sourdough starter
  • 1 cup milk
  • 3 eggs, slightly beaten
  • 1 teaspoon salt
  • 3 Tablespoons sugar (I prefer unrefined cane sugar)
  • 1½ teaspoons baking soda
  • ¼ cup butter
  • 1 Tablespoon additional butter
Instructions
  1. In a large, nonreactive bowl, combine cornmeal and lime water and allow to soak for 8-12 hours.
  2. Add whole wheat flour, starter, and milk to the soaked cornmeal and mix well so that the batter is not lumpy. Allow to sit out for an additional 8-12 hours.
  3. Preheat oven to 375. Place ¼ cup butter in a 9x13 glass baking dish and put in the oven to warm and melt the butter. Remove pan once butter is melted.
  4. Combine the remaining ingredients in a smaller bowl, including melted butter. Pour into the cornmeal batter and mix until thoroughly combined.
  5. Pour the batter into the baking dish and place in preheated oven. Bake for approximately 45 minutes.
  6. Spread top of cornbread with additional butter once removed from the oven.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/sourdough-cornbread/