Make an incredible homemade cornbread using sourdough discard.
This cornbread has an unbelievably creamy texture. I love all cornbread, but this is something wholly different than any other.
The cornbread has that signature sourdough flavor, but isn’t terribly strong. Give this a try!
To Make This Recipe You Will Need:
- sourdough starter discard
- all purpose flour
- milk
- cornmeal
- maple syrup (or honey)
- eggs
- butter
- sea salt
- baking soda
- baking powder
- mixing bowls
- whisk
- 8 inch cast iron skillet (or baking pan)
You can watch me make this recipe in the video below
To begin, scoop a cup of sourdough starter discard into a mixing bowl.
Add all purpose flour, milk, and cornmeal.
Whisk together and then cover the bowl and let it sit on the counter overnight or up to 24 hours.
When you are ready to make your cornbread, preheat your oven to 350° (F).
Grease an 8 inch cast iron skillet with butter and set it aside for now.
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In a small bowl, whisk 2 eggs.
Add maple syrup, baking powder, salt, and baking soda. Whisk smooth.
Add this to your sourdough mixture.
Add in the melted (but not hot) butter. Whisk this all together until combined.
Pour the batter into your prepared skillet.
Bake for 35 – 40 minutes, or until the cornbread tests done with a wooden pick.
You will want to let this cornbread cool completely before cutting into it.
I know it is really, really hard not to dive right in. But if you do, your cornbread will be unbelievably tender and will simply fall apart.
Allowing the cornbread to cool completely will let it firm up and stay together when you slice it. You can always warm it back up if you like.
Enjoy!
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Sourdough Cornbread
Ingredients
- 1 c sourdough starter discard
- 1 c all purpose flour, unbleached
- 1 c cornmeal
- 1 c whole milk
- 2 eggs
- 1/4 c real maple syrup, or honey
- 2 teaspoon baking powder
- 1 teaspoon sea salt, I use Redmond's Real Salt
- 1/2 teaspoon baking soda
- 1/2 c butter, unsalted, melted
Instructions
- To begin, you'll combine the sourdough starter discard, all purpose flour, cornmeal, and milk in a mixing bowl. Whisk smooth.
- Cover and let it sit on the counter overnight or up to 24 hours.
- When you are ready to make your cornbread, preheat your oven to 350° (F).
- Grease an 8 inch cast iron skillet with butter and set it aside for now.
- In a small bowl, whisk your eggs.
- Add the maple syrup, baking powder, salt, and baking soda. Whisk smooth.
- Add this to your sourdough mixture.
- Add in the melted (but not hot) butter. Whisk this all together until combined.
- Pour the batter into your prepared skillet.
- Bake for 35 – 40 minutes, or until the cornbread tests done with a wooden pick.
- Cool completely before cutting.
- Enjoy!
Equipment Used
Video
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Thank you for this recipe! From now on this will be the only one we will eat in our home. So moist and delicious! Our grandson loved it too 😍
I’m so happy to hear that!
Tried this recipe and it was absolutely phenomenal! Thank you so much for sharing it with us!