I’m continuing the sourdough theme, which ties into my forthcoming book, with an American stand-by that’s made even more delicious with a slight tang of sourdough: Sourdough Cornbread. A whole cup of discard is incorporated into the batter. The flavor it adds is subtle yet delicious.
This recipe, modified from King Arthur Flour, calls for a cast iron skillet. That is essential in creating a nice, crisp crust. That said, I’ve also adapted other cornbread recipes to use a muffin pan, so that could be done here as well with a similar baking time. Just expect a softer cornbread, and use the toothpick test to make sure they are done.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not: Sourdough Cornbread
Equipment
- 10-inch cast iron skillet
Ingredients
- 1/2 cup unsalted butter 1 stick
- 1 1/4 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 cup sourdough starter discard (227g to 241g)
- 1/3 cup milk or half & half
- 2 large eggs room temperature
Instructions
- Put the butter in the skillet and place it in a cold oven. Start heating at 425 degrees.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the sourdough discard, milk, and eggs until combined.
- Meanwhile, the butter is browning in the oven. When it is fully melted with a nice golden brown hue, remove the skillet and let cool for only a few minutes. Carefully pour most of the butter into the wet mixture, leaving roughly a tablespoon in the skillet.
- Mix the wet ingredients again to fully incorporate the butter. Add the dry ingredients, mixing to form the batter.
- Carefully swirl the remaining butter in the skillet to coat the bottom and sides. Pour in the batter and spread it into an even layer.
- Bake the sourdough cornbread for 15 to 20 minutes. It should look set and golden at the edges, with the middle passing the toothpick test.
- Remove from oven and allow cool briefly before serving warm or at room temperature. Cornbread is best enjoyed the day it’s made. However, leftovers can be wrapped and stored at room temperature for a day, or freeze for longer storage.
