Sour Cream Sourdough Cornbread Food

SOURDOUGH CORNBREAD

Steps:

• In a large bowl mix together the starter milk, cornmeal and flour.
• Cover and let sit on the counter for 8-24 hours.
• Preheat oven to 350F.
• In a small bowl, whisk together the maple syrup, eggs, melted butter, and sea salt.
• Stir the wet ingredients into the soured batter.
• Sprinkle the baking powder and baking soda over top and stir well to incorporate.
• Pour the batter into a greased 8″ cast iron skillet (or 12 muffin pans, or 2 5″x9″ bread pans).
• Bake 35 minutes (or 15 for muffins).
• When golden brown and a toothpick inserted into the middle comes out clean, remove from oven and allow to cool for a few minutes before slicing.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

SOURDOUGH CORNBREAD

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.

SOUR CREAM SOURDOUGH CORNBREAD

Steps:

• Mix ingredients in the above order, stirring only enough to blend the mixture.
• Pour into a buttered pan.
• Bake in a 375 to 400 degree oven for about 15 minutes.

THE BEST CORNBREAD EVER (SOUR CREAM CORNBREAD)

Steps:

• Whisk together oil and sugar until well blended.
• Add eggs, 2 at a time, and beat well after each addition.
• Whisk in sour cream and milk.
• Add dry ingredients and beat just until blended.
• Let batter rest for 15 minutes.
• Spoon into 2 sprayed 9-inch pans (either round or square) and bake at 425 for 15-17 minutes.
• Let cool a few minutes, then turn onto a rack and slice, and serve hot with butter and honey!

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Spray 8-inch square casserole dish with non-stick cooking spray.
• Mix all ingredients together.
• Pour into prepared pan.
• Bake on shelf in lower 1/3 of oven for 25-30 minutes or until set in the middle and lightly browned on the top.
• Cut into nine squares.

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375.
• Melt butter in the bottom of a 9x13" pan. (I usually cut it up and put it in the oven for a few minutes while it's preheating - set a timer for a couple minutes so it doesn't burn, though!).
• Mix together the corn muffin mix, the sour cream, creamed corn and sugar.
• Break the eggs into a small bowl and stir them up before stirring them into the other mixture.
• Pour batter into the 9x13" pan with the melted butter in the bottom. Do not stir!
• Bake for 45 minutes, until golden brown on top and around the edges.

ALASKAN SOURDOUGH CORNBREAD

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.