Buttery Buttermilk Sourdough Cornbread

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This buttery buttermilk sourdough cornbread recipe yields a baked good that is light, moist, and rich in flavor. Buttermilk and sourdough starter contribute to the rise in the batter and delicate crumb texture.

Sourdough Starter

As a bread baker, a sourdough starter is a staple in my kitchen. Due to its acidity, the mixture interacts with leavening agents such as baking powder and baking soda creating a rise in the batter. The acidity tenderizes the final product creating a baked good with a delicate crumb.

Buttermilk

Cultured buttermilk is a product of pasteurized and homogenized milk inoculated with bacteria such as Lactobacillus bulgaricus and Leuconostoc citrovorum. The bacteria produces lactic acid which reacts with leavening agents to give rise during baking and contributes to a tender crumb.

Cornmeal

Cornmeal is a coarse flour ground from dried corn. Any variety of fine to medium-ground cornmeal is suitable for baked goods. Yellow cornmeal is traditional in American cuisine, but heirloom varieties come in many colors such as white, red, pink, and blue, and give the bread a unique taste and color. Heirloom corn tends to be a little more starchy than modern corn and an increase in liquid ingredients may be necessary.

SERVE IT UP!

This buttery buttermilk sourdough cornbread is delicious plain or slathered with jam, cream cheese, or any topping you choose. The versatile recipe yields muffins, mini-loaves, sheet cakes, or loaves.

Print Recipe

Buttery Buttermilk Sourdough Cornbread

This easy gluten-free recipe makes a cornmeal quickbread that is buttery, light, and moist. Buttermilk and sourdough starter contribute to the flavor and texture. Any variety of fine to medium-ground cornmeal can be used for this recipe. Yellow cornmeal is traditional in American cuisine, but heirloom varieties come in many colors such as white, red, pink, and blue, and give the bread a unique taste and color. Heirloom corn tends to be a little more starchy than modern corn. You may need to increase the liquid ingredients. Mixing a batter and then allowing it to sit for about 5 minutes will help you judge whether or not to add more liquid before cooking or baking.

Prep Time20 minutes mins

Course: Breakfast, brunch, dinner, lunch

Cuisine: American, English, Mexican

Keyword: Butter, buttermilk, Corn, cornmeal, sourdough

Servings: 8

Equipment

• PAN OPTIONS
• 1 large loaf tin, 9.5 x 5.5 Great for slicing and toasting
• 2 12 cup muffin pan Great for serving individual portions
• 1 9 x 13 x 1 sheet pan Great for a large party
• 1 8 loaf mini bread pan Great for a small gift bag or individual portion
• ADDITIONAL EQUIPMENT
• 2 large bowls
• 1 small saucepan, pyrex bowl, or ramakin
• 1 large spoon or rubber spatula
• 1 set measuring spoons
• 1 set measuring cups
• 1 kitchen scale with tar feature Optional -Best for measuring by weight
• 1 hand or stand mixer Optional
• Parchment paper
• nonstick cooking spray Best to use a neutral flavor such as PAM Original

Ingredients

Dry Ingredients

• 1 3/4 cups all purpose flour 240 grams
• 3/4 cup cornmeal, finely ground 160 grams
• 3/4 cup white sugar 150 grams
• 1 tbsp baking powder 10 grams
• 1 tsp salt 6 grams
• 1/4 tsp baking soda 1 gram

Wet Ingredients

• 1 1/4 cup buttermilk 282 grams/ml
• 1 cup melted and cooled unsalted butter 226 grams
• 1/2 cup sourdough discard 113 grams
• 1 tbsp lemon juice 10 grams
• 2 eggs, beaten medium or large

Sourdough Discard Substitute

• 1/4 cup cultured buttermilk add this amount to the buttermilk
• 1/4 cup all-purpose flour add this amount to the flour

Buttermilk Substitute

• 1 1/4 cup whole milk
• 1 tbsp food-grade acid: white vinegar, lemon juice add to milk and let curdle for 10 minutes

Instructions

First Steps

• Preheat the oven to 350℉
• Coat tin(s) with nonstick cooking spray. If using a sheet pan or loaf tin, place a piece of parchment paper on the bottom and spray again.
• Carefully melt the butter over low heat. Do not let the milk solids brown or burn. Stir until all the solids are melted and set aside to cool, but do not let the butter solidify. If using a microwave, place the butter in a Pyrex or microwave-safe bowl and cover it with a paper towel to prevent the oil from splattering. Heat in short increments of 30-60 seconds until melted.

Make the Batter

• Place the dry ingredients in a mixing bowl and stir to combine.
• Place all the wet ingredients except the melted butter in a mixing bowl and stir to combine. (See recipe note regarding sourdough starter).
• Combine the wet and dry ingredients without overmix the batter.
• Gently stir and fold in the melted butter until the batter is smooth.

Baking – Pan Options

• Cupcake Muffin or Multi Loaf Tin : The batter will rise: 1/2 full bakes to a flat top; 3/4 full bakes to a dome "hat" top.
• Sheet pan: fill 3/4 full. This will bake flat and not dome.
• Loaf tin: fill 3/4 full. I like a dome shape for my bread and the amount of batter in this recipe should be enough to make one large loaf.

Bake Time

• All ovens are unique in temperature fluctuations during the baking time. Recipes with butter as a main ingredient will brown on the top and edges and appear as if they are completely baked before the full time is allotted. Often the interior needs 10-15 minutes more time. To ensure that your muffins or loaves are baked to perfection, do a crumb test 5-10 minutes before the final bake time. Insert a bamboo skewer into the center. It should come out completely clean without an "oily" appearance or crumbs attached. If it is not clean, test again every 5 minutes until the skewer is clean.
• Cupcake/Muffin or Multi Loaf Tin: 25 minutes
• Sheet Pan: 30-40 minutes
• Large Loaf Tin: 50 – 60 minutes

Notes

Cornmeal: Any variety of fine to medium ground cornmeal can be used in this recipe. Yellow flour yields a color that is traditional and pleasing to the eye, but heirloom varieties come in many colors such as white, red, pink, and blue, and give the bread a unique taste and color. Corn flour is too fine to use in this recipe. Cornstarch (aka corn flour) is a thickening agent and should not be substituted for cornmeal. Stoneground grits are too  Masa harina should not be used as a substitute for cornmeal used in baking. It has been soaked in an alkaline solution and is very strong in flavor. Polenta or other courser grind of corn will not provide a cakelike texture and should be avoided. 

Mixing Sourdough Discard into Wet Ingredients: Sometimes a sourdough discard can be very thick and difficult to break down into wet ingredients. I find that using a hand mixer or blender helps to break it down for a smooth consistency. 

Quickbread Batter: Folding the ingredients together is best for a light and moist crumb. Overmixing will create a dense cake. If you use a stand or hand mixer, keep the setting very low, mix slowly to combine ingredients, then finish with gentle folding.