Southern-Style Sourdough Corn Muffins (Beginner Sourdough)
View on my website: https://thesourdoughbaker.com/southern-style-corn-muffins/
Batter bread recipe: https://thesourdoughbaker.com/batter-bread/
Batter bread video: https://youtu.be/LQ9PrONmyUY
This beginner recipe takes the concept of my batter bread recipe and applies it to Southern cornbread. This recipe uses sourdough to leaven, rather than baking soda or powder. The hardest part is fermentation; since cornmeal is gluten-free, there is very little rise on these muffins and they definitely will NOT double in size. "Southern-style" simply implies that this recipe uses cornmeal only (no extra flour, besides what is in the starter) and does not include sugar. Read more about this recipe and find a printable version on my website, linked above.
Ingredients:
180 g buttermilk (¾ cup)
115 g active starter (½ cup)
2 eggs (50 g each)
½ stick (57 g) butter (¼ cup) - melted and cooled
280 g cornmeal (1 ½ cups)
10 g salt (1 ½ tsp)
1 cup cheddar cheese, shredded (100 g or 3.5 ounces)
½ small onion, chopped (about 100 g or ½ cup)
Directions:
1) Grease or line a 12-cup muffin pan.
2) In a medium mixing bowl, whisk the buttermilk, active starter, eggs, and melted butter.
3) Add the cornmeal and salt to the bowl and mix well.
4) Stir in the cheddar cheese and chopped onion.
5) Divide evenly among the prepared muffin cups. The batter should fill the cups just to the top.
6) Rest at room temperature 3-8 hours, depending on the warmth in the room. The muffins will not look much different when they are ready for the oven, due to a lack of rise from the gluten-free cornmeal. They may form a dome on top; if this happens, it is time to bake right away. The timing for this recipe is the exact same as the timing for Batter Bread, which (for me) is approximately six hours at a room temperature of 70 F.
7) Bake at 425 F for 15 minutes, or until a toothpick comes out clean.
8) Enjoy!
How to store: Store muffins in the refrigerator 5-7 days, or in the freezer.
To reheat: Microwave in 30 second intervals (wrapped in a damp paper towel) until warmed through. Alternatively, reheat in a 350 F oven (wrapped in aluminum foil) for 5-10 minutes (or up to 15 minutes from frozen), until warmed through.
Видео Southern-Style Sourdough Corn Muffins (Beginner Sourdough) канала The Sourdough Baker | Caitlin Vincent
Batter bread recipe: https://thesourdoughbaker.com/batter-bread/
Batter bread video: https://youtu.be/LQ9PrONmyUY
This beginner recipe takes the concept of my batter bread recipe and applies it to Southern cornbread. This recipe uses sourdough to leaven, rather than baking soda or powder. The hardest part is fermentation; since cornmeal is gluten-free, there is very little rise on these muffins and they definitely will NOT double in size. "Southern-style" simply implies that this recipe uses cornmeal only (no extra flour, besides what is in the starter) and does not include sugar. Read more about this recipe and find a printable version on my website, linked above.
Ingredients:
180 g buttermilk (¾ cup)
115 g active starter (½ cup)
2 eggs (50 g each)
½ stick (57 g) butter (¼ cup) - melted and cooled
280 g cornmeal (1 ½ cups)
10 g salt (1 ½ tsp)
1 cup cheddar cheese, shredded (100 g or 3.5 ounces)
½ small onion, chopped (about 100 g or ½ cup)
Directions:
1) Grease or line a 12-cup muffin pan.
2) In a medium mixing bowl, whisk the buttermilk, active starter, eggs, and melted butter.
3) Add the cornmeal and salt to the bowl and mix well.
4) Stir in the cheddar cheese and chopped onion.
5) Divide evenly among the prepared muffin cups. The batter should fill the cups just to the top.
6) Rest at room temperature 3-8 hours, depending on the warmth in the room. The muffins will not look much different when they are ready for the oven, due to a lack of rise from the gluten-free cornmeal. They may form a dome on top; if this happens, it is time to bake right away. The timing for this recipe is the exact same as the timing for Batter Bread, which (for me) is approximately six hours at a room temperature of 70 F.
7) Bake at 425 F for 15 minutes, or until a toothpick comes out clean.
8) Enjoy!
How to store: Store muffins in the refrigerator 5-7 days, or in the freezer.
To reheat: Microwave in 30 second intervals (wrapped in a damp paper towel) until warmed through. Alternatively, reheat in a 350 F oven (wrapped in aluminum foil) for 5-10 minutes (or up to 15 minutes from frozen), until warmed through.
Видео Southern-Style Sourdough Corn Muffins (Beginner Sourdough) канала The Sourdough Baker | Caitlin Vincent
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25 апреля 2024 г. 5:11:11
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