Country-Style Cornmilk Cornbread Sourdough (Edit recipe)

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This country-style sourdough loaf, lovingly named Solenne, celebrates the warmth of the harvest table with two simple, homegrown ingredients: cornmeal and Maizly CornMilk. A touch of cornmeal lends subtle sweetness, a gentle nuttiness, and a golden hue while still allowing the gluten structure of the bread to shine through. Replacing the water with creamy corn milk enriches the dough, giving it a naturally tender crumb and deeper corn flavor. The result is a rustic yet balanced loaf — hearty enough to honor its country roots, yet soft and flavorful with a sweet, wholesome depth. Solenne makes an unforgettable grilled cheese when paired with smoky cheddar and crisp apple slices, the perfect way to savor the season from field to hearth.

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PREP TIME

3 hours

COOK TIME

24 hours

INGREDIENTS

6

Serves: 12

Ingredients

400 grams Bread Flour
100 grams Cornmeal
350 grams Cornmilk - Maizly, lukewarm
10 grams Salt
25 grams Honey
100 grams Gluten-Free Sourdough Starter, Active

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix corn milk and starter until combined.
Add flour, cornmeal, and salt (and honey if using). Mix to shaggy dough. Cover and rest for 1 hour.
Bulk ferment 4–6 hrs at 75 °F, folding every 30 min for the first 2 hrs.
Shape into a round, proof in a floured banneton 8–12 hrs in fridge.
Bake at 450 °F with steam for 20 min, then without steam for 20–25 min.

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Show nutritional information

This is our estimate based on online research.
Calories:	184
Fat:	3 g
Carbohydrates:	34 g
Protein:	5 g
Cholesterol:	6 g
Sodium:	382 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.