This fluffy vegan Sourdough Cornbread is bound to be your new favorite side dish. It’s perfectly moist, slightly sweet, and made with the right amount of crumb. The extra virgin olive oil, sourdough cumin, and raw honey give the perfect fluffy rise and rich flavor, bringing this cornbread recipe to the next level. Every good Thanksgiving table needs a good cornbread, and this Sourdough Cornbread does not disappoint! It was definitely gone soon.. within minutes... Not to mention this recipe is completely vegan, making it allergy friendly so everyone can have a piece :) With actual corn flavor, the right amount of “crumb”, and perfectly hinted with sweetness this cornbread recipe is SO DELICIOUS.
Fluffy Sourdough Cornbread
- 140 g olive oil
- 70 g pure raw honey
- 100 g active sourdough starter (or use discard)
- 65 g all purpose flour
- 200 g medium grind cornmeal
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 cup plant based milk (I used oat)
- 1 tbsp apple cider vinegar
Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
Whisk together the oil and honey in a large mixing bowl. Add the sourdough starter and mix again. Mix in the flour, cornmeal, baking powder, salt, and baking soda to combine. In a separate measuring cup, whisk together the plant milk and vinegar. Gradually pour in the plant milk mixture until the liquid is fully absorbed. Pour the cornbread mixture into the baking pan and bake for 25-28 minutes; the top should be golden brown when ready. Cool in the pan for 10 minutes. Remove the cornbread bread (still on the parchment paper) to finish cooling on a wire rack. Serve slightly warm or at room temperature. Enjoy!
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