This sourdough cornbread muffins perfect addition to your soup or chili dinner here easy one to make with touch of sourdough starter, you can use your discard too.
Lightly sweetened with nuttiness of cornmeal makes a perfect treat any time.
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Little bit history of cornbread
The introduction of Cornbread in America was the pre-European Native Americans when they used maize, which they ground into a meal and mixed with water and salt.
Today’s versions of cornbread are result of lot of modification over the years. Like the older recipes new ones still use cornmeal, flour, and eggs . Also, unlike the older recipes the new ones use sugar, baking powder and even skim milk . As a result, modern cornbread is soft, nutty, and delicious.
How To make sourdough cornbread muffins ?
You need following ingredients
Sourdough starter / Discard : You can use any sourdough starter. I used 50: 50 All-purpose flour and whole wheat flour 100% hydration sourdough starter.
Flour : I used unbleached All-purpose flour; you can substitute with half of whole wheat flour or 100% whole wheat flour itself.
Cornmeal : I used yellow cornmeal. You can use white cornmeal too. But Yellow is best.
Baking powder: It used as leavener to give extra lift.
Egg: Adds moistness and function as a binder in the muffin recipe.
Salt : Brings out flavor of the muffins.
INSTRUCTIONS
First make dry ingredients using All-purpose flour, cornmeal, baking powder, and salt
Then make wet ingredients by mixing melted butter, granulated sugar, honey, and egg. To this add sourdough starter/discard
.
Incorporate dry ingredients with wet ingredients.
Mix well and transfer to prepared muffin tin.
Bake and enjoy.
Variation
If you want dessert type to increase the amount of sugar, you can add either granulated sugar or honey.
Are you in savory side no problem, add cheddar cheese and jalapenos to this recipe.
Why do my corn muffins sink in the middle?
When muffins are underbaked it will sink in the middle. When the cell structure does not set, the air spaces created by the leavening in the recipe collapses causing the muffin to sink. Oven temperatures vary over time.
Cornbread muffins and corn muffins is different?
Yes, they are two different baked goods. Cornbread muffin is a cornbread which baked in the form of muffins, whereas corn muffin is a muffin recipe made with similar ingredients but with more sugar.
Why are my corn muffins dry?
It will depend upon the flour and, due to too much cornmeal. If you use too much cornmeal, the glutens in the flour cannot work to hold the bread together.
For more moist cornbread muffins what I need to do?
For more moist cornbread muffins use oil instead of butter. Substitute ¼ cup (50g) vegetable oil or corn oil for ¼ cup (57g) of the butter.
Why my cornbread muffins become stiff ?
The less you stir, the more tender your cornbread muffins will be.
How to serve this sourdough cornbread muffins ?
They taste delicious with a dab of butter. If you want to serve with chili or soup, you can do that.
Do you want more cornbread recipes check here
Sourdough Cornmeal Dinner Rolls #Breadbakers
Vegan Jalapeno Cornbread Waffle Sandwich
Eggless- Almond Cornmeal Apricot Cookies
Top Tip
Instead of using muffin tin liner use butter to grease the muffin tin and bake directly in the pan. So that you will get crispy sides.
Sourdough cornbread muffins
Ingredients
- ½ cup/ 70g all purpose flour
- ½ cup 91g cornmeal
- ½ tablespoon /2g baking powder
- 3 tablespoon / 45g Granulated sugar
- ½ teaspoon /1g salt
- ¼ cup / 52g milk
- 1 large egg
- ¼ cup / 56g butter melted
- 1 tablespoon honey
- ⅓ cup / 75g sourdough starter
Instructions
- Preheat the oven to 375°F/ 190°C and line the muffin tin with 12 liners or grease the muffin tin well so that it will not get stick and set aside.
- In a medium bowl, mix, flour, baking powder, baking soda cornmeal and salt and mix well and set aside.
- In a large bowl add both granulated sugar and honey , melted butter, egg , and mix well then add sourdough starter and combine once again.
- Then add dry ingredients to wet ingredients and combine well. If you see some dry bits of flour is there that is okay do not overmix it
- Transfer the dough to prepared muffin tin.
- Bake at 375°F/ 290°C for 18-20 minutes or until toothpick comes out clean.
- Transfer the muffin to wire rack and cool completely . You can keep this muffin in room temperature for 2-3 day. If you want to keep longer period freeze the muffins.
- Enjoy with cup of coffee or tea.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Nancy says
What an interesting combo ! It came
Out really delicious
Natalie says
My daughter loves cornbread muffins. This will be a perfect snack for her lunch box, thanks!
Martha says
I dont see cornmeal listed in ingredients, am I overlooking it?
Linda says
Hello. For some reason I cannot see the amount of cornflour required. Could you advise the amount please?
Swathi says
Yes it is 1/2 cup, 91 g
Linda says
Thank you for adding it. I’m going to try these. Looks yummy.
Lucy says
I never realised how quick and easy it was to make your own cornbread. The perfect accompaniment to warm soups, casseroles and chillis for the colder months.
Sigal says
Hi, is this recipe supposed to use active starter or discard?
Swathi says
you can use both starter and discard it doesn’t matter
Gloria says
I love cornbread and muffins. The perfect side to soup, chili and stew. I will give these a try on the weekend.
James Strange says
Your cornbread muffin recipe turned out very lite and fluffy. My wife loved them.
Swathi says
Thanks for the feedback