If you have any sourdough starter sitting around feeling neglected next week, here is unique recipe you can use to make the Ultimate Sourdough Cornbread Muffins for your Thanksgiving dinner. This recipe is adapted from one I found in Simply Sourdough The Alaskan Way by Kathy Doogan. If you are not familiar with sourdough, this is wonderful little book that even comes with a packet of sourdough starter (dehydrated) and complete instructions on how to make your first starter from it. That is how I got started with sourdough. There are lots of great sourdough recipes here that you really need to try! Anyway, I did it exactly according to Kathy’s recipe a few times until I had it down and then ventured to make some changes. My version of this recipe – Ultimate Sourdough Cornbread Muffins – is moist, fluffy, and sweet, but not too sweet, and turns anything you serve with it into the perfect comfort food. I hope you enjoy it!
- 1 1/2 cups all purpose or bread flour (I have used both & cannot tell the difference)
- 1/2 cup sugar
- 2 T brown sugar
- 3/4 cups cornmeal
- 1 T baking powder
- 1/2 t salt
- 1 cup sourdough starter
- 1 cup milk
- 2 eggs (I use frozen or powdered eggs & it works just as well as fresh eggs. The photos below have frozen eggs.)
- 1/2 cup vegetable oil or melted & cooled butter (I prefer butter, but veggie oil is fine too)
- 1/2 cup well-drained whole kernel crisp, sweet yellow corn (THIS is the secret -- the corn. You can use canned corn, if that is all you have, but rinse it off in a colander to get rid of any extra salt and drain well. You want almost NO additional moisture. Still, go for fresh or frozen corn if available.)
- If using melted butter, melt it now and let it cool to room temperature.
- Preheat oven to 350 degrees.
- Prepare muffin tins with paper liners, butter or or other grease. I prefer to use butter spray, but so long as it is greased it should be fine.
- Mix all dry ingredients (NOT including corn) in a medium bowl.
- Mix all wet ingredients (including corn) in another bowl until combined.
- Add the dry ingredients to the wet ingredients and stir until combined. Don't over mix it. Should be slightly lumpy.
- If desired, cover & refrigerate for up to 24 hours until needed.
- Fill each muffin cup about 2/3 full.
- Bake for 18-25 minutes until golden brown and a toothpick comes out clean.
- Cool on a baking rack for a few minutes and serve warm -- preferably with REAL BUTTER!
This recipe is part of the 7 Days of Homemade Thanksgiving Recipes with the Homestead Blogger’s Network.
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