Sourdough Raspberry Thyme Cornbread

Sourdough Raspberry Thyme Cornbread |

Over the holidays last year, I was told about an unusual potluck cornbread that was filled with cranberries.  I meant to try it, but never got around to it when cranberries were in the stores.  When Sourdough Surprises announced that this month’s challenge would be cornbread, that holiday cornbread popped into mind.

Since cranberries still aren’t in the stores yet, I decided to use some surplus raspberries and lemon thyme from my garden to make Raspberry Thyme Cornbread.  I started with a basic sourdough cornbread recipe from The Fresh Loaf as my base.  The finished cornbread tastes like a cross between a not-too-sweet corn muffin and cornbread stuffing in flavor and has a finer crumb than normal cornbread.  We found that we could easily eat this bread at breakfast or dinner or even as a dessert.  This is a pretty decent way of using sourdough starter discard, though the flavor of the sourdough isn’t very strong. Maybe I’ll even get around to trying the cranberry version this fall!

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Sourdough Raspberry Thyme Cornbread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
Sourdough cornbread filled with tangy raspberries and flavored with savory thyme.
  • 1 C. cornmeal
  • ¼ cup unsalted butter, melted and cooled
  • 2 T. sugar
  • ½ tsp. salt
  • 1 C. scalded milk
  • 1 C. 100% hydration sourdough starter
  • 1 egg
  • 1 tsp. baking powder
  • 1 C fresh raspberries
  • ¼ cup flour
  • 1 tsp. fresh lemon thyme, chopped
  1. Preheat the oven to 350F and grease an 8x8" baking pan.
  2. Combine the cornmeal, sugar, salt, milk and butter in a mixing bowl.
  3. Add the egg, sourdough starter, baking powder and thyme and mix well.
  4. In a small bowl, gently toss the raspberries with the ¼ cup of flour. This will help keep them from sinking in the batter. Gently stir the floured raspberries into the batter.
  5. Pour the batter into the prepared pan and bake on the middle rack of the oven for 25 - 30 minutes or until set in the middle and lightly golden on the edges.
  6. Cool for 10 minutes on a rack and then serve while warm.

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Mini Huckleberry White Chocolate Cheesecake Parfaits

Mini Huckleberry White Chocolate Parfait |

Sometimes you just need a little bite of dessert and shot glass parfaits are perfect for a special dessert that satisfies but doesn’t impact the waistline too much.  They’re also a good way of using up the last bit of cream cheese, chocolate or jam that’s hanging around, which is how these Huckleberry White Chocolate Cheesecake Parfaits came to my dessert last night.  I love it when I can use “found” ingredients to make a special treat!

These shot glass parfaits couldn’t be easier to make either.   They can be thrown together just before dinner and by the time you’re ready for dessert, they are chilled enough to serve.  I whip together a small amount of cream cheese, a tablespoon of cream and a little vanilla together to lighten the cream cheese.  Normally I would add a little sugar, but since I had some sweet white chocolate on hand, I melted that with a little more cream and folded that into the cream cheese mixture.  I then put alternating layers of the cheese mixture and jam into two shot glasses.  I didn’t have enough cream left to whip for the top, but an extra dollop of the cheese mixture works just fine.  I like to top these parfaits with something crunchy, often toasted nuts or chopped cookies.  This time, I used some chocolate covered hazelnuts.

I am submitting these to the We Should Cocoa challenge this month, which is celebrating it’s 4th anniversary!  Congratulations, Choclette!  This is a fun challenge group that inspires us to make a chocolate treat each month using a specified ingredient or theme.  This month the special ingredient is jam.


Mini Huckleberry White Chocolate Cheesecake Parfait
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2
Shot glasses filled with sweet layers of white chocolate cream cheese and huckleberry jam
  • 3 oz cream cheese, preferably at room temperature
  • 2 Tbsp cream, divided
  • ¼ tsp. vanilla
  • 2 oz chopped white chocolate
  • ¼ - ½ cup jam or jelly
  • whipped cream for topping (optional)
  • candy, cookie, nuts for topping (optional)
  1. In a small bowl over a water bath or in low power in the microwave, melt the white chocolate with 1 Tbsp. of cream. Do this at low temperature and be patient as white chocolate will clump up if it gets too hot. Stir until smooth and set aside to cool a bit.
  2. In a small bowl, whip the cream cheese, vanilla and 1 Tbsp. of the cream until light. Stir in the white chocolate mixture.
  3. If your jam is pretty solid, you may want to put it in a small bowl with a teaspoon or two of water and heat it slightly so it's more fluid.
  4. Starting with the cheese, drop alternating layers of the cheese mixture and the jam into 2 shot glasses. If you have whipped cream for the top, save that for the top just before serving, otherwise finish with a layer of the cream cheese mixture.
  5. Chill for 30 minutes to set up slightly.
  6. Top with whipped cream, if using, and finish with a chocolate covered nut or other crunchy topping of your choice.



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