Sourdough Discard Cornbread

5 from 1 vote

This Sourdough Discard Cornbread has a hearty, rustic texture with a touch of sweetness and sourdough tang. It's made simply with coarse cornmeal, buttermilk, and sourdough starter discard - no added flour required.

Course Side Dish

Cuisine American

Prep Time 40

Cook Time 30

Total Time 1 10

Servings pieces

Calories 215kcal

Author Ashley Petrie, RDN, LDN

Equipment

10-inch cast iron skillet or 8-inch square aluminum pan

Ingredients

1 cup (200 grams) sourdough starter discard
1 cup (150 grams) coarse cornmeal
½ cup (120 grams) buttermilk
2 large (100 grams) eggs
4 tablespoons (57 grams or ½ stick) unsalted butter melted (plus more for skillet or pan)
¼ cup (50 grams) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Instructions

Preheat your oven to 350°F. Grease a 10-inch cast iron skillet or an 8-inch square aluminum pan with butter. Set aside.
In a large mixing bowl, combine the sourdough discard, cornmeal, buttermilk, eggs, and melted butter. Whisk everything together until well combined. Let the mixture sit for 30 minutes to allow the cornmeal to soften slightly.
1 cup (200 grams) sourdough starter discard, 1 cup (150 grams) coarse cornmeal, ½ cup (120 grams) buttermilk, 2 large (100 grams) eggs, 4 tablespoons (57 grams or ½ stick) unsalted butter
After soaking, add the sugar, baking powder, baking soda, and kosher salt to the batter. Whisk vigorously until all the dry ingredients are fully incorporated into the batter.
2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¼ cup (50 grams) granulated sugar
Pour the batter into the prepared skillet or pan, spreading it evenly with a spatula.
Place the skillet or pan into the preheated oven. Bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean. This should take about 30 minutes for a 10-inch cast iron skillet or 35-40 minutes for an 8-inch aluminum pan.
Once baked, remove the cornbread from the oven and let it cool in the skillet or pan for about 10 minutes before slicing and serving warm.

Notes

Storage: Store completely cooled cornbread in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.