Sourdough Honey Cornbread


This formula is taken from one of our online sourdough courses, “Old Fashioned Sourdough Baking.” You can see all of the courses available to members here: https://thebakingnetwork.com/baking-courses/
Sourdough Honey Cornbread
Copyright Teresa L Greenway October 2015
This formula makes enough batter for a large bundt or angel food pan or for two loaf pans. It will also make a lot of large corn muffins.
Pre-heat your oven to 400F/204C.
Wet Ingredients:
In a large bowl whip together wet ingredients:
- 300 grams 100% sourdough starter fed the night before (keep it sour by not discarding your old starter)
- 560 grams whole milk (you can substitute almond, soy or other type of milk)
- 113 grams melted salted butter (one stick (quarter of a pound)
- 3 large eggs (about 150 grams)
- 90 grams of honey (or around that amount, sticky honey is hard to measure)

In a smaller bowl mix together:
- 370 grams All Purpose flour
- 300 grams cornmeal
- 12 grams sea salt
- 13 grams baking powder
- 5 grams baking soda
- Now add the dry ingredients to the wet ingredients and stir together gently just until incorporated.
- Pour into an oiled bundt pan 12-15 cup size or two 9″ x 5″ x 13″ loaf pans.
- Bake for 45 – 60 minutes checking the internal temperature which should be higher than 194F/90c. Or check by inserting a toothpick or sharp knife and seeing if it comes out clean. My cornbread took 45 minutes to bake and was right at 196F/91C. Don’t over bake.
- Cool ten to fifteen minutes then remove from pan.
- Slice and serve warm.
- Serve with lots of fresh butter, honey butter or jam.
- This formula makes a large four pound (1895 grams) bread/cake. It is easily divided for two pan loaf breads.

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See how to make honey butter here:
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