Sourdough Cornbread
This easy sourdough cornbread recipe uses sourdough discard and yellow cornmeal to pack in that rich, classic corn flavor. It's incredibly moist with a light crumb, and you can ferment the batter overnight or throughout the day for an extra tangy flavor!
Ingredients
Ingredients to ferment for 8-12 hours
- ⅔ cup (80 g) cornmeal
- 1 cup (120 g) all-purpose flour
- ⅓ cup (70 g) granulated sugar ½ cup if you like it sweeter
- 8 tablespoons unsalted butter melted
- ½ cup (125 g) sourdough starter discard
- ½ cup milk or water
- 1 teaspoon salt
Ingredients to add before baking
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
Instructions
In the morning
- Mix ⅔ cup cornmeal, 1 cup all-purpose flour, ⅓ cup granulated sugar, 1 teaspoon salt, 8 tablespoons unsalted butter, ½ cup milk, and ½ cup sourdough starter discard in a bowl until combined. Cover the bowl and let the batter ferment at room temperature for 10-12 hours. The batter will be stiff. (If you want to bake right away, proceed to the next step.)
In the afternoon
- Place the oven rack in the center position and preheat your oven to 400°F (204°C). Line an 8" x 8" baking dish with parchment paper and set aside.
- Sprinkle 2 teaspoons baking powder and ½ teaspoon baking soda, over the batter and add 2 large eggs. Use a stiff spatula to mix the batter until it is smooth and well combined. Pour the batter into the baking dish.
- Bake for 20 minutes or until the edges are lightly browned and pulled away from the sides of the pan. The top should be golden brown. Allow the cornbread to cool before slicing.
Nutrition
Calories: 248kcalCarbohydrates: 30gProtein: 5gFat: 12g