Easy Sourdough Discard Cornbread
This easy sourdough discard cornbread recipe is fluffy, delicious and flavorful. It's the perfect side dish for cheeseburger soup or creamy sausage sauerkraut soup. My kids also love leftover cornbread for breakfast with milk and honey on it. Made with sourdough discard, this cornbread is not only healthy, but it can also be mixed up ahead of time and long-fermented, which will increase the sourdough health benefits. I love having simple recipes like this in my kitchen arsenal that help me round out any meal, any time of year.
Equipment
- 1 Large Mixing Bowl
- 1 Danish Dough Whisk
- 1 measuring cups and spoons
- 1 12-inch cast iron skillet or 9 x 13 inch pan
Ingredients
- 2 ½ cups flour
- 1 ½ cups cornmeal
- ½ cup sugar
- 1 Tbl. baking powder
- 1 tsp. salt
- 1 cup sourdough discard
- 2 cups milk
- ½ cup melted butter, beef tallow or coconut oil
- 2 large eggs
Instructions
- In a large bowl, combine the dry ingredients and mix with the danish dough whisk.
- Add the wet ingredients right on top of the dry ingredients in the same mixing bowl and mix well.
Long Fermented Option:
- Allow the batter to sit out at room temperature for a few hours or overnight. This will allow the sourdough discard to fully react with the flour and other ingredients, breaking down the gluten and the phytic acid, which will make this cornbread easier to digest. This option is especially good for those that are gluten intolerant or diabetic. You could also leave this batter in your refrigerator for several days if you are making things way ahead for an event or something.
Quick Bake Option:
- Mix up your batter and bake right away.
Baking Instructions:
- Preheat your oven to 400 degrees.
- Grease your cast-iron skillet or baking pan.
- Pour in your batter and spread it out evenly.
- Bake for 20 to 25 minutes or until golden brown on top.
- Serve with some fresh butter and a drizzle of honey alongside your favorite soup or stew, and you'll have the perfect meal on a winter's evening.
- Store leftovers in an airtight container for up to a week in the refrigerator.
- If you make this recipe, be sure to come back and give a 5-star rating so others will know to try it too. Happy baking friends!
Notes
Use a cast iron pan for baking in if possible. Sourdough loves to baked in cast iron, and to me, there's nothing more old fashioned or nostalgic than fresh hot cornbread baked in a cast iron skillet.
To make sourdough cornbread muffins, just add paper muffin cups to a muffin tin. Fill each cup ⅔ full with cornbread batter and bake for 15 to 20 minutes.
To make mexican cornbread, add ½ cup corn, 1 jalapeno and 1 cup shredded cheese to the batter before baking.
This batter can be mixed up ahead of time, and allowed to ferment on the counter or in the refrigerator. This will increase the health benefits by allowing the sourdough starter to fully break down the phytic acid and gluten in the recipe.
For a more moist sourdough cornbread, use buttermilk in place of the milk in this simple cornbread recipe.
To make a really sweet cornbread, feel free to increase the amount of sweetener in this recipe.
If you're new to baking with sourdough, this is a great recipe to start with.
Serve leftover cornbread for breakfast with some honey or maple syrup and raw milk. It is absolutely delicious!
