Description
Use your sourdough discard in this easy recipe for moist and fluffy cornbread. It balances sourdough tang with a touch of sweetness, making it a perfect side dish for chili, BBQ, or holiday meals.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup sourdough discard (unfed, room temperature)
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until just combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until everything is just incorporated. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared pan or divide evenly among muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. For muffins, baking time may be closer to 18-20 minutes.
- Let cool in the pan for 10 minutes before slicing or serving warm with butter.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- For a savory version, reduce the sugar to 1 tablespoon and add 1/2 cup shredded cheddar cheese and 1 minced jalapeño (seeds removed).
- This recipe is great for using up sourdough discard, making it a zero-waste kitchen favorite.
- Brush the top with melted butter immediately after removing it from the oven for extra flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 8
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 30