SOURDOUGH CORNBREAD
This is my favorite cornbread. I found it about a year ago on another website. I can't remember where. You will need an activated sourdough starter. Hope you like it. NOTE: Please read through directions before beginning as preparation time does NOT include fermentation time. If I am planning ot it for dinner, I just start it in the morning .
Provided by Barb K
Categories Breads
Time 25m
Yield 1 skillet, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
- 1.If I want it for dinner, I just start it in the morning.
- 2. I use about a 10 inch iron skillet.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
SOURDOUGH BREAD
Yes! You can make a tangy sourdough boule from scratch. Cooking it in a Dutch oven guarantees a delicious crunchy-chewy crust.
Provided by Food Network Kitchen
Time 16h
Yield 2 medium boules
Number Of Ingredients 8
Steps:
- For the levain: Combine the all-purpose flour, whole-wheat flour, water and starter in a medium bowl and mix to combine. Cover and let sit at room temperature until bubbly and increased in volume by about 20 percent, about 8 hours.
- For the dough: Add the all-purpose flour, water and whole-wheat flour to the bowl of a stand mixer fitted with a dough hook. Weigh out 7 ounces of the levain (about 1 cup) and add to the mixer (discard any remaining levain). Mix on low until a shaggy dough forms. Cover the bowl and let sit at room temperature for 30 minutes.
- Add the salt to the dough and mix on medium speed for 2 minutes; the dough should feel a bit sticky and wet but look smooth and very stretchy. Scrape the dough into a plastic or glass container about twice its size. Cover and let sit at room temperature until puffed, about 45 minutes.
- Put the dough on a floured work surface, flatten it gently, then fold in thirds like a business letter. Transfer it back to the container. Cover and let sit at room temperature for 45 minutes.
- Repeat the folding process one more time, transfer back to the container, cover and let sit at room temperature for another 45 minutes. After the third 45-minute rest, the dough should feel soft and pillowy; when pressed with a finger, it should leave an indentation that begins to spring back.
- Gently scrape the dough onto a lightly floured work surface. Divide in half using a bench scraper. Shape each piece loosely into a round by gently tucking the edges under. Cover with a kitchen towel and let rest for 30 minutes.
- Drape 2 kitchen towels into 2 medium (8-inch) bowls and dust very generously with flour. Dust the top of the dough rounds very lightly with flour and flip over using a bench scraper. Flatten one piece of dough into a circle, then fold the left and right sides of the dough over the center. Keeping tension in the dough, begin folding down from the top edge in 3 segments, sealing the bottom edge with the last fold. Loosely cup the dough and, using your hands and the tension between the board and the dough, pull the bread very slowly towards yourself while creating a taut ball. Gently flip the dough ball over and into one of the prepared bowls. Cover loosely with another kitchen towel. Repeat the process with the second piece of dough. Place both in a warm place to rise until about 1 1/2 times their size, 2 to 2 1/2 hours.
- About 20 minutes before baking, position an oven rack in the lower third of the oven, put a 4-quart Dutch oven and lid on the rack and preheat to 500 degrees F. When preheated, carefully transfer the hot Dutch oven to a heatsafe surface with oven mitts (leave the lid in the oven). Flip one round of dough over into the Dutch oven. Using a sharp knife, scissors or bread lame, score the top of the bread in a cross or desired pattern. Return to the oven, immediately cover with the lid and bake for 20 minutes. Lower the temperature to 425 degrees F, uncover and bake until dark brown, about 10 minutes more. Transfer the bread to a cooling rack to cool completely. Return the empty Dutch oven to the oven, raise the temperature to 500 degrees F and let heat for 10 minutes before repeating the baking process with the second dough round.
ALASKAN SOURDOUGH CORNBREAD
After our recent trip to Alaska, I have a renewed interest in sourdough baking. I found this recipe at Alaska Travel Magazine.Com. DH loves cornbread and this is a great recipe. It is a little different than traditional cornbread with a mild sour flavor. I updated the cooking time after 16Paws review and my preparing the recipe again and watching the time closely. Be cautious when adding the milk due to differences in starter with regards to "wetness".
Provided by PaulaG
Categories Quick Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a well seasoned, 9 or 10 inch iron skillet with non-stick cooking spray, add a small amount of oil and place in oven while it preheats.
- Preheat oven to 425 degrees.
- Combine the cornmeal, sugar and salt in medium bowl.
- Scald milk and pour over cornmeal mixture.
- When mixture is room temperature, add remaining ingredients and mix well.
- Pour mixture into prepared pan and bake for 20 to 30 minutes or until golden brown.
CORNBREAD AND SOURDOUGH STUFFING
This recipe can be used to stuff a 20-pound turkey and then with a few ingredients added can be baked into a delicious dressing as well. Fresh herbs make this recipe aromatic and delicious.
Provided by Michelle Blum
Categories Stuffing and Dressing
Time 9h55m
Yield 15
Number Of Ingredients 16
Steps:
- Set sourdough and cornbread out to dry, 8 hours or overnight.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Heat oil in a large skillet over medium-high heat. Saute carrots in the hot oil for 3 minutes. Add fennel, followed by onion and garlic; saute until softened and onions and garlic are glistening, about 5 minutes. Add to dried bread mixture.
- Stir thyme, rosemary, and sage into the bread mixture. Pour in 1 to 1 1/2 cups chicken stock and 2 teaspoons melted butter. Bread mixture should be moist, but not mushy. Season with salt and pepper. Stir in browned sausage.
- Saute mushrooms in the same skillet over medium-high heat until liquid is released, about 10 minutes; add to bread mixture. Melt remainder of butter and pour into bread mixture. Mix in eggs and remainder of chicken stock. Add additional salt and pepper to taste.
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 4- to 5-quart casserole dish; transfer in stuffing mixture.
- Bake in the preheated oven until dressing is browned on top and set up in the middle, about 1 hour.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 50.2 g, Cholesterol 88 mg, Fat 19.6 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 8.1 g, Sodium 978.5 mg, Sugar 6.1 g
More about "sourdoughcornbread recipes"
14 BEST SOURDOUGH RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Basic Sourdough Starter. Sometimes called "friendship bread" because the starter grows so much that you can share it with your friends, sourdough starter is easier than you might think.
- Rye Sourdough Bread. Using rye flour instead of regular all-purpose flour gives this hearty loaf a denser texture and nuttier flavor. It requires a sourdough starter, so it does take some time, but the result will be well worth it.
- Russian Dark Rye Sourdough. Make this dark rye sourdough from Russia to accompany a rich soup, as a grilled cheese, or a base for pickled herring or other spreads.
- Sourdough Beer Bread. Just four ingredients stand between you and this yeasty, hop-scented bread. Beer and sourdough just make sense together, because yeast and hops are a match made in heaven.
- Sourdough Pancakes. Let's think beyond bread—these sourdough pancakes might just become your favorite go-to sourdough recipe. They offer just the right mix of sweetness and tang, all with a tender, chewy bite.
- German Dinkelbrot Spelt Sourdough Bread. Don't get intimidated by the multiple steps in this dinkelbrot, or spelt, rye, and sourdough bread recipe. It comes out nutty and light with a unique, hearty texture from spelt flour, an ancient grain that some say digests easier than wheat.
- Rye Pumpernickel Bread. Pumpernickel bread hails from the Northwest of Germany, where it originally came from rye berries and flour soaked and simmered then baked for 24 hours.
- Whole Wheat Sourdough. Traditionally, this country bread or landbrot was made in a communal oven and loaves were big enough to last at least a week, or until the next baking day.
- Potato Flake Sourdough. This variation of a Friendship bread sourdough starter uses potato flakes as part of the base. It can go on pretty much indefinitely, as long as you remember to feed it regularly.
- Basic Sourdough Loaf. You've birthed and nurtured your starter. You've watched it bubbling away and started smelling that delicious, funky yeast. Now what?
THE BEST SOURDOUGH CORNBREAD -BOSTON GIRL BAKES
From bostongirlbakes.com
5/5 (11)Total Time 50 minsCategory BreakfastCalories 352 per serving
36 RECIPES THAT START WITH SOURDOUGH BREAD | TASTE OF …
From tasteofhome.com
Estimated Reading Time 6 mins
SOURDOUGH BREAD: NUTRIENTS, BENEFITS, AND RECIPE
From healthline.com
Estimated Reading Time 8 mins
11 SOURDOUGH DISCARD RECIPES - THE SPRUCE EATS
From thespruceeats.com
SOURDOUGH CORNBREAD | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
8 SOURDOUGH BREAD RECIPES THAT USE A STARTER | ALLRECIPES
From allrecipes.com
NOW FERMENTING: SOURDOUGH SKILLET CORNBREAD - FOOD …
From foodrepublic.com
75 SOURDOUGH RECIPES TO TRANSPORT YOUR SENSES TO …
From morningchores.com
SOURDOUGH CORNBREAD - REBOOTED MOM
From rebootedmom.com
FLUFFY SOURDOUGH CORNBREAD — BLESS THIS MESS
From blessthismessplease.com
BEST SOURDOUGH BREAD RECIPE - HOW TO MAKE …
From delish.com
WHAT TO EAT WITH CORNBREAD: 20 YUMMY PAIRINGS
From substitutecooking.com
SOUTHERN SWEET CORNBREAD RECIPE | I HEART RECIPES
From iheartrecipes.com
SOUTHERN CORNBREAD RECIPE - FEAST AND FARM
From feastandfarm.com
SOURDOUGH CORN MUFFINS - A WARM, DELICIOUS QUICK BREAD!
From cookneasy.com
SOURDOUGH CORNBREAD - NATASHA'S BAKING
From natashasbaking.com
SECRET INGREDIENT SOURDOUGH CORNBREAD - THE CLEVER CARROT
From theclevercarrot.com
FLUFFY SOURDOUGH CORNBREAD (MADE WITH DISCARD) - GASTRONOTHERAPY
From gastronotherapy.com
SOURDOUGH CORNBREAD - BAKED
From baked-theblog.com
EASY OLD-FASHIONED SKILLET CORNBREAD WITH SOURDOUGH
From ourgabledhome.com
MY FAVORITE CORNBREAD RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EINKORN SOURDOUGH CORNBREAD | COMFORT FOOD THAT’S GOOD FOR YOU
From littlehouseonlaurel.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
8 BEST SOUL FOOD CORNBREAD RECIPES - THE SOUL FOOD POT
From thesoulfoodpot.com
THE BEST SOURDOUGH CORNBREAD RECIPE - THE GINGERED WHISK
From thegingeredwhisk.com
SOURDOUGH CORNBREAD AND STUFFING RECIPES ⋆ FARMHOUSE-BC
From farmhouse-bc.com
37 SOURDOUGH BREAD USES THAT ARE ANYTHING BUT BASIC - BON APPéTIT
From bonappetit.com
EASY, HOMEMADE CLASSIC SOUTHERN CORNBREAD + {VIDEO}
From staysnatched.com
17 BEST SOURDOUGH CORNBREAD IDEAS | SOURDOUGH, CORNBREAD
From pinterest.ca
EASY SOURDOUGH CORNBREAD - BACK TO OUR ROOTS
From backtoourroots.net
SOURDOUGH CORNMEAL BREAD - UNPACKED
From jewishunpacked.com
THE ONLY SOURDOUGH CORNBREAD RECIPE YOU WILL EVER NEED.
From matthewjamesduffy.com
DELICIOUS SOURDOUGH CORNBREAD - ROSEVINE COTTAGE GIRLS
From rosevinecottagegirls.com
SOURDOUGH CORNBREAD RECIPE (VEGAN & GF OPTIONS) - HOMESTEAD …
From homesteadandchill.com
THE BEST SOURDOUGH CORN MUFFINS - LYNN'S WAY OF LIFE
From lynnswayoflife.com
NO-KNEAD SOURDOUGH BREAD | FEASTING AT HOME
From feastingathome.com
SOURDOUGH SKILLET CORNBREAD - RECLAIMING VITALITY
From reclaimingvitality.com
SOURDOUGH CORNBREAD MUFFINS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SOURDOUGH CORNBREAD | CHEZ CARR CUISINE
From chezcarrcuisine.com
SOURDOUGH BREAD FOR BEGINNERS | LITTLE SPOON FARM
From littlespoonfarm.com
PERFECTLY CRUSTY SOURDOUGH BREAD FOR BEGINNERS | BIGGER BOLDER …
From biggerbolderbaking.com
CORN SOURDOUGH BREAD | MY DAILY SOURDOUGH BREAD
From mydailysourdoughbread.com
SOURDOUGH CORNBREAD WITH JALAPENO & FRESH CORN - BAKING SENSE®
From baking-sense.com
You'll also love