This sourdough cornbread is the perfect, classic cornbread. It's fluffy and moist with a hint of sweetness from a surprising ingredient. The sourdough discard adds a nice little tang.
It's my official go-to recipe to pair with my Steak Slow Cooker Chili or when I'm serving up barbecue.
Table of contents
Why I Created This Recipe
My sourdough cornbread was inspired by a major dinner party flop.
We were hosting our annual pumpkin carving party and I wanted to serve chili and cornbread. I didn't have a go-to cornbread recipe so I pulled one from a website that typically has quality recipes. Unfortunately, the cornbread recipe I tried was crumbly and dry. So sad!
The next week I hopped in the kitchen and went through six rounds of testing until I landed on this gem of a recipe.
Ingredient Notes
Sourdough Discard
Cornbread is considered a "quick bread" in that it doesn't require yeast for the leavening agent. We're relying on baking powder and baking soda for the slight rise in this recipe.
Sourdough discard simply imparts a little bit of that sourdough tang and a dose of happy, healthy gut bacteria. It's also a great way to use up leftover discarded active starter.
New to sourdough? Start with this post, get your very own sourdough starter, and come join all the fun!
Coconut Milk
Make sure you go with the full-fat kind and not "coconut milk beverage".
Not into the flavor of coconut? My youngest strongly dislikes the taste of coconut but he loves this cornbread. So never fear, the flavor doesn't come through.
Coconut milk is the unexpected ingredient that adds a nice little touch of sweetness and makes for a more tender texture thanks to the healthy fats.
Cornmeal
I use medium-grind cornmeal. It's typically preferred for its balance of texture and smoothness. Fine-grind cornmeal gives a softer, cake-like texture, while coarse-grind adds a rustic feel.
As far as white versus yellow, white cornmeal has a milder flavor than yellow cornmeal, which tends to be sweeter and more robust. Both work well in cornbread, with white cornmeal often being the traditional choice for Southern-style recipes.
Avoid pre-cooked cornmeal, like masa harina. It's meant for different uses like tamales.
Step by Step Instructions to Make Sourdough Cornbread
Step 1: Combine the dry ingredients
Step 2: Whisk together the wet ingredients, then add them to the dry, and mix well.
Step 3: Pour the batter into a greased 8-inch square pan and bake at 350F for 25 to 30 minutes or until a toothpick inserted comes out clean and golden brown on top.
Step 4: Serve and enjoy spread with a pat of butter and drizzle of honey. Store your cornbread in an airtight container or just cover the pan with plastic wrap.
Different Pan Options
I've prepared this recipe in an 8-inch square baking pan. It also works in a 9-inch cast iron skillet or a 12-cup muffin tin. Make sure to grease the pan or use muffin liners if you're using a muffin tin.
Sourdough Discard Cornbread Recipe
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 16 slices
- Category: bread
- Method: oven
- Cuisine: American
Description
Fluffy, moist sourdough discard cornbread with a hint of sweetness and tang. Perfect for chili night or barbecue!
Ingredients
- 3 large eggs, at room temperature
- ½ cup (120g) full-fat coconut milk
- 2 tsp apple cider vinegar
- ¼ cup (60g) pure maple syrup
- 1 tbsp (12g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- ½ cup (120g) sourdough discard (100% hydration) at room temperature
- ½ cup (60g) medium-grind cornmeal
- 1 cup (120g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
Instructions
- Preheat your oven to 350F (175C). Grease or line an 8-inch square baking dish or similar-sized pan.
- In a separate bowl, combine the cornmeal, flour, baking soda, baking powder, and salt.
- In a large bowl, whisk together the eggs, coconut milk, apple cider vinegar, maple syrup, sugar, melted butter, and sourdough discard until smooth.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. The cornbread will be golden brown on top.
- Let the cornbread cool slightly before slicing and serving. Enjoy with chili or your favorite barbecue dish!
Nutrition
- Serving Size: 1 slice
- Calories: 128
- Sugar: 3.8 g
- Sodium: 186 mg
- Fat: 6.4 g
- Carbohydrates: 15.2 g
- Fiber: 0.6 g
- Protein: 2.7 g
- Cholesterol: 45 mg
Leave a Reply