Step 1

Ensure you sourdough starter is at peak activity. This usually involves feeding it at least once or twice several hours before using it. A sourdough starter is considered at peak activity when it is bubbling in its container, has more than doubled in size, is no longer expanding, but hasn’t yet started to fall back down and deflate.

Step 2

First, combine all dry ingredients in a large mixing bowl.

Step 3

Next, add all of the wet ingredients. Use a whisk to stir and combine all of the ingredients into a batter, but avoid over-mixing. The batter should be semi-runny, like a thick pancake batter.

Step 4

Cover the bowl of batter with damp tea towel, and leave it at room temperature for three to four hours (no more than 4).

Step 5

If you are baking the sourdough cornbread in a cast iron skillet, preheat the oven to 375°F. Place the skillet inside the oven while it preheats, warming up the skillet as well.

Step 6

If you are using a standard rectangular baking pan preheat the oven to 400°F. Do not preheat your pan.

Step 7

Thoroughly coat your baking pan of choice with olive oil (and/or spray olive oil). Pour the fermented sourdough cornbread batter into the pre-heated hot cast iron skillet, or into another baking pan of choice.

Step 8

Bake for approximately 25 minutes, until the top of the sourdough cornbread is golden brown and a toothpick comes out clean when inserted in the middle.

Step 9

Serve and enjoy! Store the leftover (completely cooled) cornbread in an airtight container (such as a tupperware) on the counter for a couple of days, but move it to the refrigerator thereafter.