Go Back
Print Recipe

Bready or Not: Sourdough Cornbread

This is a fun twist on traditional cornbread. Sourdough discard adds a pleasant tang that complements the sweetness of the cornmeal.
Course: Bread, Side Dish
Cuisine: American
Keyword: quick bread, sourdough
Author: Beth Cato

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.

OM NOM NOM!