Gascon Sourdough Cornbread

Corn is prevalent in Gascony, France, where it's used to feed the region's famous foie gras ducks. It's also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan.


    •  4 cups corn flour, or substitute corn meal finely ground in a food processor
    •  3 cups boiling water
    •  1 tbsp. kosher salt
    •  850 grams Pâte fermentée or store-bought sourdough pizza dough
    •  3 Large outer leaves from a large savoy cabbage
    •  Butter or duck fat, for greasing



  1. In a stand mixer fitted with the dough hook or in a large bowl mixing by hand, combine the water, corn flour, and salt, mixing until homogenous.
  2. Set aside to cool until the mixture registers about 140°F. Add the pâte fermentée or pizza dough and, using the dough hook on its lowest speed or mixing by hand, mix until homogenous.
  3. Remove the bowl and cover with a damp dish towel; let rest in a warm place for 1-2 hours until risen.
  4. Set a colander in the sink. In a large pot of boiling salted water, add the cabbage leaves; cook for 5 minutes, then use a slotted spoon to carefully remove the leaves; place them in the colander to drain well.
  5. Preheat the oven to 475°F. Grease the bottom and insides of 3 6-inch cast iron pots with lids. Line the bottom of each with a cabbage leaf.
  6. Spoon 600 grams of the dough into one of the pans and smooth with a spatula. Cover with the lid. Repeat with the remaining dough in the other two pans. Set aside and let the doughs rest in a warm place until it is slightly puffed, about 15-20 minutes.
  7. Transfer to the oven and bake until a toothpick inserted into the center comes out cleanly, 45 minutes to an hour.

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