Description
Use your extra sourdough discard to make this incredibly moist and fluffy cornbread. It balances the slight tang from the starter with a touch of sweetness, making it a perfect side dish for chili or BBQ.
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
- 2 tablespoons melted butter (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
- 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 just combined. Do not overmix; a few lumps are fine for a fluffy texture.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven. If desired, brush the top immediately with melted butter.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- If you prefer a savory cornbread, reduce the sugar to 1 tablespoon and add 1/2 cup of shredded cheddar cheese.
- This recipe is excellent served with honey butter, especially if you are looking for a honey cornbread recipe.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30