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!
- 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
- Preheat the oven to 350F and grease an 8x8" baking pan.
- Combine the cornmeal, sugar, salt, milk and butter in a mixing bowl.
- Add the egg, sourdough starter, baking powder and thyme and mix well.
- 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.
- 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.
- Cool for 10 minutes on a rack and then serve while warm.