Sourdough Discard Cornbread
This Sourdough Discard Cornbread is golden, buttery, and ready in 25 minutes. The perfect way to use sourdough discard!
Servings: 8 servings
Equipment
- 10-inch cast iron skillet (or 9x9 baking dish)
- mixing bowl (large and medium)
- rubber spatula
Ingredients
- ½ cup salted butter (1 stick) melted
- ⅓ cup granulated sugar
- 2 large eggs
- ¾ cup sourdough discard starter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup milk
- 2 tablespoons salted butter
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk together ½ cup melted butter and granulated sugar until combined.
- Add the eggs and mix well. Stir in the sourdough discard until fully incorporated. Set aside.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- Add half of the flour mixture to the wet ingredients and stir until combined.
- Mix in the milk, then add the remaining flour mixture. Stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and let it melt completely.
- Pour the batter into the skillet, spreading evenly.
- Bake for 15-17 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Cool for 2-3 minutes before slicing. Serve warm with butter and honey, if desired.
Notes
🥡 STORAGE: Store at room temperature for up to 2 days in an airtight container.
Store in the refrigerator for up to 1 week.
♨️ REHEATING: Air fryer: 300°F for 4-5 minutes.
Oven: 325°F for 8-10 minutes wrapped in foil.
Microwave: 20-30 seconds per piece.
Skillet: Heat on low with a little butter until warmed through.
❄️ FREEZING: Wrap cooled cornbread tightly in plastic wrap and foil, or store in freezer bags for up to 3 months.
Thaw at room temperature before reheating.
💡 TIPS FOR BEST RESULTS: Preheating the skillet helps create crispy edges.
Do not preheat with butter in the pan - it may burn and create a bitter flavor.
Do not overmix the batter, or the cornbread can turn tough.
Add-ins like chopped jalapeños or green chilies, shredded cheese, herbs, or red pepper flakes give extra flavor.
🍳 ALTERNATE COOKING METHODS: Baking dish: Use a 9x9 dish and bake 18-20 minutes.
Muffins: Divide into muffin tins and bake at 400°F for 12-14 minutes.
Air fryer: Pour batter into a parchment-lined 8-inch pan and cook at 350°F for 15-18 minutes.
♻️ LEFTOVERS: Crumble leftover cornbread into chili or soups.
Use as a base for cornbread stuffing.
Toast slices and top with butter and jam for breakfast.
Nutrition
Serving: 1slice | Calories: 317kcal | Carbohydrates: 36g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 461mg | Potassium: 118mg | Fiber: 2g | Sugar: 9g | Vitamin A: 526IU | Calcium: 86mg | Iron: 2mg
