SOURDOUGH CORNBREAD MUFFINS
Sourdough cornbread muffins recipe is a wonderful way to use up sourdough starter.
My family loves cornbread and they love anything made with my sourdough starter. These little sourdough cornbread muffins smell so good while they are baking in the oven and make a great bread for any meal. They are wonderful with any soup, too. I like them slathered with butter and honey for a snack. Try our sourdough starter and sourdough bread recipes and if you just type sourdough into the search box on this site, you will get several other ways to use up a cup of your starter such as biscuits, pancakes, etc. This recipe could be doubled and the muffins keep for several days in a cool spot. They can be reheated in oven or microwave. These muffins do not rise up a lot but make the perfect size to go with anything. I have not tried freezing them but it should be fine.
Sourdough cornbread muffins are even good with jams and jellies.
1 1/2 cups self-rising cornmeal (You can make your own self-rising cornmeal if you can’t find it in stores)
1/2 cup all-purpose flour
1 tablespoon white granulated sugar
1/2 teaspoon salt
2 eggs
1 cup sourdough starter
1/2 cup buttermilk
2 tablespoons honey
2 tablespoons cooking oil
Whisk together cornmeal, flour, sugar and salt in a mixing bowl. Add eggs, sourdough starter, buttermilk, honey and cooking oil. Mix well with a spoon. Spray a 12 cup muffin tin with cooking spray and fill cups about 1/2 full. Bake in preheated 425 degree oven for about 20 minutes until tops are good and brown. Makes 12 muffins. Enjoy!
Sourdough Cornbread Muffins
Ingredients
- 1 1/2 cups self-rising cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon white granulated sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sourdough starter
- 1/2 cup buttermilk
- 2 tablespoons honey
- 2 tablespoons cooking oil
Instructions
- Whisk together cornmeal, flour, sugar and salt in a mixing bowl. Add eggs, sourdough starter, buttermilk, honey and cooking oil. Mix well with a spoon.
- Spray a 12 cup muffin tin with cooking spray and fill cups about 1/2 full. Bake in preheated 425 degree oven for about 20 minutes until tops are good and brown. Makes 12 muffins.
Don’t forget to pin sourdough cornbread muffins. 
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Any suggestions for a buttermilk replacement? I cannot find it here at all (and I’ve tried so many times).
Sorry if this posts twice, I messed up the form the first time!
Yes, you can use this substitute: https://thesouthernladycooks.com/handy-food-tip-substitute-for-buttermilk-in-recipes/
Very good, if a little bit dry – which is OK with my family and much better than the gooey corn muffins most bakery sell here. (I’m a northerner but I’ve never liked those – probably the influence of my Louisville-born grandmother; my mother always makes non-sweet cornbread and muffins.) I have never seen self-rising cornmeal here, so I used 1 1/4 cups regular cornmeal, 3/4 cups all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, 1/2 tsp baking soda (since there’s all that acid in the recipe) and 3/4 tsp salt for my dry ingredients, and the muffins rose nicely, from that, from the fact that my starter is pretty brisk right now (I’m almost done with a few days of feeding it up to bake bread tomorrow) ,or both – a couple were too tall for my usual storage tin, so we had to eat those immediately! I’ll make these again, and maybe try adding one more tablespoon of oil for moisture.