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
- 1/2 cup (120g) full-fat coconut milk
- 2 tsp apple cider vinegar
- 1/4 cup (60g) pure maple syrup
- 1 tbsp (12g) granulated sugar
- 1/3 cup (75g) unsalted butter, melted
- 1/2 cup (120g) sourdough discard (100% hydration) at room temperature
- 1/2 cup (60g) medium-grind cornmeal
- 1 cup (120g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 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