Sourdough Discard Cornbread

Drizzling honey over buttered cornbread slices.

5 from 1 vote

Sourdough discard cornbread is a delicious recipe that uses unfed sourdough discard to make a moist and buttery cornbread baked in under 30 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 168kcal

Author: Sara Syphus Smith

Ingredients

1¼ cups milk 295 mL
½ cup fed or unfed sourdough discard 135 g
2 large eggs
⅓ cup melted butter 80 g
½ cup brown sugar 105 g
1 cup yellow cornmeal 155 g
1½ cups all purpose flour 200 g
½ teaspoon salt 4 g
1 Tablespoon baking powder 14 g

Instructions

Preheat oven to 400 ℉ and prepare a 9x9 inch baking dish with baking spray or parchment paper.
In a mixing bowl, whisk together milk, sourdough discard, eggs, and melted butter.
Add in the brown sugar and mix well.
On top of the wet ingredients add cornmeal, flour, salt, and baking powder.
Mix until combined, all flour pockets should be gone. Don't overmix.
Transfer to baking pan and smooth out.
Bake for 20-25 minutes until inserted toothpick comes out clean.

Notes

Note: If doubling the recipe, make sure to bake in a 9x13 inch pan, and bake at 375℉ for 50-55 minutes, making sure to test for doneness with an inserted toothpick and making sure it comes out clean.

Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition