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Moist Sourdough Discard Cornbread

A close-up of a thick, moist slice of golden sourdough cornbread on a white plate.
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A simple recipe for moist cornbread using sourdough discard, balancing tang with a touch of sweetness.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sourdough discard (unfed starter)
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease and flour an 8×8 inch baking pan or a 9-inch round cast iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the sourdough discard, buttermilk, melted butter, and eggs until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan or skillet.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute half of the buttermilk with whole milk.
  • If you prefer a less sweet cornbread, reduce the sugar to 1/4 cup.
  • Adding 1/2 cup of shredded cheddar cheese to the batter creates a savory version.

Nutrition

Find it online: https://cookifyme.com/sourdough-cornbread-recipe-moist/