This is a print preview of "Sourdough Flax Cornbread" recipe.

Sourdough Flax Cornbread Recipe
by David A. Carey

Sourdough Flax Cornbread

I love the taste and healthyness of Flax.
I came up with this recipe to incorporate Flax into my Sourdough Cornbread.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 16

Goes Well With: Chili, gumbo, Meatloaf

Ingredients

  • 1 ½ cups Sourdough Starter
  • 1 ½ cups Buttermilk
  • 2 cups yellow Cornmeal
  • Mix this and let sit a minimum of an hour, 3 to 4 hours or overnight (covered in the fridge) is better.
  • Add to the above sourdough mixture and mix up well:
  • 2 eggs
  • 8oz applesauce
  • ½ cup ground Flax seed
  • 1/3 cup sugar
  • When mixed well, add:
  • 2 cups Whole Wheat or 50/50 Whole Wheat/White flour
  • 2 teaspoon Baking Powder
  • Just a pinch of salt

Directions

  1. Pre-heat oven to 400° F.
  2. Mix just until all is incorporated and pour into greased or Pam’ed pans.
  3. Use a 9x13 cake pan or two square or round cake pans. You can also use two 9” greased and pre-heated Cast Iron pans.
  4. Bake @ 400° F. for about 25 minutes for a 9" x 13" cake pan, or until lightly browned.c
  5. Check at around 20 minutes for the 2 pan options.