Corn sourdough bread

Sourdough Cornbread is not a "cornbread" but a sourdough bread with cornmeal, fresh corn, cheddar and jalapenos. It's a meal in itself.

I wanted to make a “New Mexico” sourdough but had recently made a loaf with green chile and another with red chile. What else is a typical New Mexican ingredient? Blue corn! Pepitas (or…

300-400g Strong white flour 100g-200g Corn Flour 50g active Starter 300-350g Water 10g Salt Mix all ingredients together starting with Water and starter and ending with Flours and then salt. Let sit 45min-1hr. Perform 3-6 sets of stretch and folds let sit on counter covered for 8-14 hrs depending on room temp. in the M

This Corn Bread is a cross between a traditional corn bread and a crusty yeast based loaf. Soft and tender, but with some extra crunch.

Blue masa sourdough bread that incorporates blue masa, which is a type of corn masa made from blue corn as well as blue corn.

Sourdough Cornbread is not a "cornbread" but a sourdough bread with cornmeal, fresh corn, cheddar and jalapenos. It's a meal in itself.

This sourdough cornbread recipe has great cornbread flavor with just a little sourdough pizzaz. It is nice and moist, without being too "cake like".

Move aside, flavorless cornbread! Sourdough discard adds a slight tang that balances the slight sweetness typical of northern cornbread. Browned butter, which is made in the cast iron skillet as the oven preheats, brings nuttiness, gorgeous speckles, and crisp, flavorful edges. If your cornbread is still pale on the surface when the baking time is up, broil it briefly for extra toastiness.

Super moist sourdough cornbread, fermented overnight to achieve that sourdough tang we all love. It is the perfect combination of savory and sweet, with a hint of tanginess.

This sourdough loaf is full of fall flavor. The pumpkin, brown sugar, and cinnamon blend together; providing an almost caramel like pumpkin taste.