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Super Yummy Sourdough Cornbread Recipe

Sourdough Discard Cornbread Recipe

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This sourdough cornbread recipe produces a perfectly sweet, moist and incredibly fluffy cornbread with delicious hints of vanilla and coconut for a unique flavor.

  • Total Time: 30 minutes
  • Yield: 1 pan 1x

Ingredients

Scale
  • 115g unsalted butter
  • 30ml coconut oil
  • 2 large eggs
  • 70g granulated sugar
  • 1 tsp pure vanilla extract
  • 100g sourdough discard
  • 125g all-purpose flour
  • 80g medium grind cornmeal
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 120 ml buttermilk

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Line an 8-inch pan with parchment paper.
  2. In a small saucepan, melt the butter and coconut oil over low heat. Set this aside to cool slightly.
  3. In a large mixing bowl, whisk eggs, sugar, and vanilla. Pour in the melted butter mixture and mix well. Add the unfed sourdough starter and mix once again.
  4. Add the flour and cornmeal to a separate bowl. Sift the baking powder and baking soda, followed by salt directly over the top of both flours. Mix to combine.
  5. Gradually add the flour mixture to the wet ingredients using a wooden spoon to thoroughly incorporate.
  6. Slowly pour in the buttermilk until half of the liquid is completely absorbed. Dip a spoon into the cornbread batter and let it pour down. If the batter trickles the texture is correct, however, if it drops thickly add some more liquid to thin it out.
  7. Bake the sourdough cornbread batter on the center rack for 25-30 minutes. The top of the cornbread should be a lovely golden brown when ready.
  8. Let the cornbread cool in the pan for 10 minutes. Then transfer the bread to a cooling rack.

Notes

  • Use sourdough discard for a rich sourdough flavor. You can also use a mature sourdough starter for a subtler flavor.
  • If you wish to rest your dough, then that is entirely up to you as this is not a necessity for this recipe. Simply allow the sourdough starter, milk, cornmeal, and flour to rest for 1-2 hours for a strong sourdough flavor.
  • Insert a toothpick into the baked cornbread to judge the doneness of your bread.
  • Author: Natasha Krajnc
  • Cook Time: 30 mins
  • Category: side
  • Cuisine: American