You know what goes best with chili? You likely guessed it, CORNBREAD. You know what makes cornbread extra delicious? Yep, sourdough starter.
This new recipe is our current family favorite, born from an easy button dinner night of my chunky pumpkin chili and last minute cornbread. I needed to discard to start a fresh loaf of sourdough, and I hate throwing it out, so into our cornbread the starter went, and the result was fabulous. I love the creativity that comes with the sourdough process and the additional flavor, moisture, and nourishment it adds to all kinds of recipes.
Enjoy, friends! And cheers to a season of warm chilis, stews, and soups and all the sourdough foods that go along with them.
This cornbread pairs beautifully with the clean crafted Bookbinder’s Apprentice Red Blend (fruit, bold, and delicious).
moist & delicious sourdough starter cornbread
WHAT YOU NEED:
- 1 cup organic corn flour or corn meal
- 1 cup almond flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup buttermilk
- 2 eggs
- 3 tablespoons honey
- 4 tablespoons unsalted butter, melted
- 1/4 cup sourdough starter
WHAT YOU DO:
Preheat oven to 325°F, and spread butter on an 8×8 baking dish.
Mix together flours, baking soda, baking powder, and salt in a large bowl.
Add buttermilk, eggs, honey, and butter in a small bowl and whisk until combined.
Pour the wet ingredients into the dry, and stir until just combined. Now, gently fold in the starter until combined.
Pour into your pan, and bake for 20–25 min, until a toothpick comes out clean.
I hope you enjoy with the ones you love, friend. If you do, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always!