This delicious sourdough skillet cornbread is so easy to make and it goes great with a hearty soup, stew, or chili, or your favorite summer barbecue dish! I like to top it with cultured honey butter. If you don’t have a sourdough starter yet, see my post on obtaining and maintaining a sourdough starter. I promise, it’s easier than you think!
Directions:
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I don't have a cast iron skillet, can this be baked in a baking dish?
Absolutely! Just skip the preheating step.
I don't like maple syrup, is there a substitution you can use?
You could try honey. Let me know how it goes!
I am not a fan of sweet cornbread. Can I leave the maple syrup or honey out completely, or just decrease it? How low can I go?
Hi Lisa,
You can reduce it to 1/4 cup without seeing too much of a shift in texture. If you reduce it anymore, I would add a bit more water (2-3 T). Enjoy!
Hi! What size cast iron is best?
Hi Grace,
I have a 10 inch and a 12 inch cast iron pan. I have used both, but I like using the 12 inch pan the best. Happy baking!
Chelsea
Hey there! Wondering if I could replace the water with acid whey?
Absolutely!!