Sourdough Cornbread Recipe

4.69 from 16 reviews

Sourdough Cornbread Recipe

A hearty sourdough bread made with fresh corn, jalapeno peppers and cheese. It's a snack all by itself. Makes 2 large loaf.

Prep Time30

Bake Time25

Rising Time3

Total Time3 55

Servings:12 servings

Ingredients

8 oz active sourdough starter (1 cup, 100% hydration)
8 oz warm water (1 cup)
1 teaspoon salt
¾ oz honey (1 tablespoon)
12 ½ oz all purpose flour (2 ½ cups, see note)
4 oz cornmeal (1 cup)
1 small onion (grated)
2 Jalapeno peppers (minced)
4 oz cheddar cheese (grated)
1 cup corn kernels (fresh or frozen)
1 teaspoon toasted cumin seeds
1 egg (for egg wash)

Instructions

Combine 8 oz active sourdough starter, 8 oz warm water, 1 teaspoon salt and ¾ oz honey in a mixing bowl. Mix with beater on medium speed to combine. Add 1 1/2 cups all purpose flour and mix for 1 minute on medium speed.
With the mixer running on low speed, add 4 oz cornmeal and 1 small onion. Switch to the dough hook. Add the remaining flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl.
You can mix the dough by hand starting with a wooden spoon and switching to your hands when the dough gets too thick to stir.
Turn the dough out onto a floured surface and knead a few times to create a smooth ball. Place the dough into a lightly oiled bowl, turn once to coat the dough.
After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 60 minutes repeat the procedure again.
Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.
Dump the dough onto a lightly floured surface (don't knead) and gently stretch to a 16"x8" rectangle. Brush the entire surface of the bread with egg wash and sprinkle the dough with 4 oz cheddar cheese, 1 cup corn kernels, 1 teaspoon toasted cumin seeds and 2 Jalapeno peppers. From the long end, tightly roll the dough into a log, pinch the seam to seal.
Use your palms to gently roll the log to 24" long. Cut the log in 1/2 and flip the two ends so that there is a cut and uncut end on each side of the loaf. Use your fingers to pinch the cut ends closed.
Twist the two logs together to form twisted loaf, folding the uncut ends over the cut ends to seal in the filling
Set the loaf on a wooden peel sprinkled with cornmeal, or sheet pan sprinkled heavily with cornmeal or lined with parchment paper. Spray a piece of plastic wrap with baking spray and cover the dough. Allow the loaf to rise about 1 - 1 1/2 hours until the dough springs back slowly when poked.
Meanwhile, preheat the oven to 400 °F, place a baking stone in the oven if you have one. Brush the surface of the bread with egg wash and sprinkle with cumin seeds.
Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven).
Bake until the loaf is nicely browned and the center of the loaf reaches 200 °F, about 25 minutes. Cool completely on a wire rack before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition