Sourdough Discard Cornbread
Sourdough Discard Cornbread is the BEST way to use up your sourdough discard! This delicious side dish is moist, fluffy, and ultra flavorful. Perfect for cookouts, BBQs, and the best Thanksgiving side dish ever.
Servings: 16 slices
Ingredients
- 170 grams sourdough discard
- 237 grams (1 cup) buttermilk*
- 150 grams (1 cup) yellow cornmeal
- 130 grams (1 cup) all-purpose flour
- 2 large eggs at room temperature, whisked to combine
- 80 grams (¼ cup + 2 ½ Tablespoons) granulated sugar
- ½ teaspoon salt
- 113 grams (1 stick) butter melted and cooled slightly
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Instructions
- This first step is optional: In a dry frypan or skillet, toast the cornmeal over a medium heat, stirring intermittently, until fragrant - about 5 minutes. Be careful not to burn the cornmeal. Remove from heat and allow to cool. This step isn't entirely necessary, but I like the enhanced depth of flavor it adds.
- In a large bowl, mix sourdough starter and buttermilk until smooth. Add cooled cornmeal and flour. Cover and set the aside at room temperature for 1-2 hours. This hydrates the cornmeal and flour, for the best moist and fluffy texture once baked.
- Preheat oven to 350°F / 175°C, and line a 9" / 23cm light-colored metal square baking tin with parchment paper or nonstick foil. Secure with metal binder clips, if preferred.
- Uncover your starter mixture and add the eggs, sugar, salt, and melted butter. Whisk to combine thoroughly.
- Add the baking powder and baking soda, and use a rubber spatula to combine. Avoid overmixing.
- Pour the batter into the prepared pan and smooth out the top.
- Bake 35 to 40 minutes, rotating the pan halfway through baking. Bake until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool for at least 10 minutes before slicing and serving with butter. Can be served warm or once cooled.
Notes
*Buttermilk Substitutions: I don't recommend using a "DIY buttermilk" here, but I have successfully used powdered buttermilk. Be sure to follow the directions on the package, as it's much easier to mix properly when the dry and wet (water) are added to the recipe separately.
Bake-Ahead Tip: You can bake and freeze this cornbread ahead of time. I leave it right in the baking tin, and cover it with 3-4 layers of plastic wrap and foil, to protect it from freezer burn. To thaw, allow to sit at room temperature for a few hours, and reheat in the oven at 350°F / 175°C for 15 minutes, covered with foil, right before serving.