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.
Recipe by BakeNQuilt at