Moist Sourdough Discard Cornbread (Sweet & Tangy)
Use your sourdough discard to make this easy, moist, and fluffy cornbread. It balances sourdough tang with a touch of sweetness, making it a perfect side for chili or BBQ.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup sourdough discard (unfed, room temperature)
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until just combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Pour the batter into the prepared pan or divide evenly among muffin cups.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing and serving warm with butter.
Notes
- For a sweeter cornbread, increase the sugar to 1/2 cup.
- Add 1/2 cup of shredded cheddar cheese and 1 small diced jalapeño for a savory kick.
- This recipe works well for holiday side dishes or as a chili side dish.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 8
- Sodium: 250
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30
