Zutaten für Alaskan Sourdough Cornbread
- 1 1/2 cups yellow cornmeal
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup milk
- 1 cup active sourdough starter
- Cream Of Tartar
- Baking Soda
- 1 large egg
- 1 tablespoon melted unsalted butter
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Zubereitung von Alaskan Sourdough Cornbread
- Preheat oven to 425°F (220°C). Place a well-seasoned 9 or 10-inch cast iron skillet in the oven while it preheats.
- Spray the hot skillet with non-stick cooking spray and add 1 tablespoon of oil.
- In a medium bowl, whisk together 1 ½ cups yellow cornmeal, ¼ cup granulated sugar, and 1 teaspoon salt.
- In a separate saucepan, heat 1 cup milk until it just begins to simmer (scald). Slowly pour the hot milk into the cornmeal mixture, whisking constantly to prevent lumps. Let the mixture cool to room temperature.
- Add 1 cup active sourdough starter (adjust amount depending on the consistency of your starter), 1 large egg, 1 tablespoon melted unsalted butter, and ½ cup all-purpose flour to the cornmeal mixture. Mix until just combined. Be cautious adding the milk as the consistency of your starter may affect the final wetness of your batter.
- Pour the batter into the prepared skillet. Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is golden brown.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
10g
Fat
33g
Carbs
7g
