Go Back

Sourdough Discard Cornbread

A delightful fusion of flavors, this Sourdough Discard Cornbread is moist and crumbly, making it a perfect option to reduce food waste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar (optional) Adjust according to sweetness preference.
Wet Ingredients
  • 1 cup sourdough discard (at room temperature)
  • 1 cup milk (or your milk alternative)
  • 2 large eggs
  • 1/4 cup melted butter (or vegetable oil)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and prepare an 8-inch square baking pan by greasing it or lining it with parchment paper.
  2. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar. Stir until well blended.
  3. In another bowl, whisk the sourdough discard, milk, eggs, and melted butter until thoroughly mixed.
  4. Pour the wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing; a few lumps are perfectly acceptable!
Baking
  1. Pour the batter into the prepared baking pan and spread it out evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  3. Let the cornbread cool slightly in the pan before slicing it into squares. Serve warm.

Notes

Experiment with flavors by adding extras like corn kernels, jalapeños, or cheese for an extra flavorful kick. Don’t over mix the batter to ensure a light and fluffy texture. Check for doneness with a toothpick.