Sourdough Cornbread

Trim Healthy Mama (THM) a diet plan I follow loosely, recommends cornmeal in very small amounts in the form of Masa Harina. Brianna Thomas is a blogger I rely on for great recipes

Gwen’s Nest is another blogger with great recipes that are THM friendly

Glenda Groff is another blogger with great THM and sourdough recipes

But I wanted to try to sour through the use of sourdough starter the cornmeal and see how that worked. I’m using the recipe of Shannon Stonger from her book Traditionally Fermented Foods and her blog Nourishing Days.

Here is her recipe:


  • 1 cup sourdough starter
  • 2 cups whole grain cornmeal
  • 2 cups milk
  • 3 eggs, beaten
  • 2 tablespoons honey
  • 2 tablespoons melted butter (or bacon grease)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

I mixed the sourdough starter, cornmeal, and milk the night before and let it ferment for 24 hours. I substituted my homemade yogurt for the milk. In the evening I mixed in the other ingredients and baked in a cast-iron skillet. Here’s the results, soft, almost cake-like that went great with beans.

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