Moist Sourdough Discard Cornbread (Sweet & Tangy)
This easy sourdough cornbread recipe uses your sourdough discard to create a wonderfully moist and fluffy loaf with a pleasant, light tang. It is a perfect side dish for chili, soups, or holiday meals.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup sourdough discard (unfed, room temperature)
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix them gently until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into your prepared baking pan.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm with butter.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- If you prefer a less tangy flavor, use a discard that has been refreshed (fed) 4-8 hours prior to mixing.
- Brush the top with melted butter immediately after removing it from the oven for extra richness.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30