Sourdough Discard Cornbread
If you have sourdough starter discard and are looking for a delicious way to use it, this sourdough discard cornbread is the perfect solution! It’s easy to make, super flavorful, and pairs wonderfully with chili, soups, or just a bit of butter. Here’s how to whip up a batch!
What You’ll Need
Ingredients:
Sourdough Discard: 100g
Unsalted Butter: 115g
Extra Virgin Olive Oil: 30mL
Eggs: 2
Sugar: 70g
Vanilla Extract: 5g (1 tsp)
All-purpose Flour: 125g
Medium Grind Cornmeal: 80g
Baking Powder: 10g (2 tsp)
Baking Soda: 2g (1/2 tsp)
Salt: 5g (1 tsp)
Heavy Whipping Cream: 30mL
Whole Milk: 90mL
Equipment:
Kitchen Scale
Large Mixing Bowl
Medium Mixing Bowl
Small Mixing Bowl
Mixing Utensils
Sifter/Mesh Strainer
8x8 Baking Tin
Parchment Paper
Cooling Rack
Step-by-Step Instructions
In a small bowl, melt butter and add olive oil. Stir together and set aside to cool.
In a large bowl, whisk eggs, sugar, and vanilla extract together.
Pour butter and oil mixture into the egg mixture and whisk well.
Add discard to the butter and egg mixture and mix.
In a separate bowl, add flour and cornmeal.
Sift baking powder, soda, and salt on top of flour and cornmeal. Mix to incorporate.
Working in batches, add the flour mixture to the bowl of wet ingredients. Use a spoon or baking spatula to incorporate.
Add cream and milk, mix until the liquid if fully absorbed.
The batter will pour off a spoon in “ribbons”. If the batter is too thick, add more milk.
Pour batter into a parchment lined 8x8 tin.
Bake at 375°F for 28 minutes, top of cornbread will be a nice golden brown.
Cool in pan for 10 minutes, then move to a cooling rack. Slice and serve warm with butter, honey, or your favorite spread!
Tips & Notes
Storage: Store any leftovers in an airtight container at room temperature for a few days or in the fridge for up to a week. You can also freeze individual pieces for later.
Variations: Feel free to experiment with add-ins like herbs, spices, corn kernels, jalapeños, shredded cheese, or even bacon for a savory twist
Conclusion
This sourdough discard cornbread is not only a fantastic way to reduce waste but also a delicious addition to any meal. With its slightly tangy flavor and moist texture, it’s sure to become a family favorite. So next time you have some sourdough discard on hand, give this easy cornbread recipe a try. Happy baking!
Sourdough Discard Cornbread
Ingredients
- Sourdough Discard: 100g
- Unsalted Butter: 115g
- Extra Virgin Olive Oil: 30mL
- Eggs: 2
- Sugar: 70g
- Vanilla Extract: 5g (1 tsp)
- All-purpose Flour: 125g
- Medium Grind Cornmeal: 80g
- Baking Powder: 10g (2 tsp)
- Baking Soda: 2g (1/2 tsp)
- Salt: 5g (1 tsp)
- Heavy Whipping Cream: 30mL
- Whole Milk: 90mL
Instructions
- In a small bowl, melt butter and add olive oil. Stir together and set aside to cool.
- In a large bowl, whisk eggs, sugar, and vanilla extract together.
- Pour butter and oil mixture into the egg mixture and whisk well.
- Add discard to the butter and egg mixture and mix.
- In a separate bowl, add flour and cornmeal.
- Sift baking powder, soda, and salt on top of flour and cornmeal. Mix to incorporate.
- Working in batches, add the flour mixture to the bowl of wet ingredients. Use a spoon or baking spatula to incorporate.
- Add cream and milk, mix until the liquid if fully absorbed. The batter will pour off a spoon in “ribbons”. If the batter is too thick, add more milk.
- Pour batter into a parchment lined 8x8 tin, round cake pan, or cast iron.
- Bake at 375°F for 28 minutes, top of cornbread will be a nice golden brown.
- Cool in pan for 10 minutes, then move to a cooling rack. Slice and serve warm with butter, honey, or your favorite spread!
Notes
- Feel free to experiment with add-ins like herbs, spices, corn kernels, jalapeños, shredded cheese, or even bacon for a savory twist.
- Store any leftovers in an airtight container at room temperature for a few days or in the fridge for up to a week. You can also freeze individual pieces for later.
