Sourdough Cornbread

“This cornbread is moist, delicious and nice & thick. Pairs perfectly with chili!”

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Looking for a slightly sweet, super delicious cornbread to go with your next family meal, tailgate, or football Sunday chili? Look no farther! This super simple sourdough recipe calls for discard (although you can use starter) and is guaranteed to please the whole crew.

Prep Time: 15 minutes

Cook Time: 30 min

Servings: 16 pieces

Ingredients

For the Cornbread:

90 g yellow cornmeal
145 g all-purpose flour
140 g sugar
14 g baking powder (aluminum free)
7 g salt (1 tsp)
45 g butter, melted
75 g coconut oil, melted
2 large eggs
200 g milk (2%, whole, or plant milk)
200 g sourdough discard (less than 24 hours old) / or active starter

For the Egg Wash:

1 egg
15 g water (1 Tbsp)

Preparation Steps

1. Pre-heat oven to 350º F.

2. In a medium-sized bowl, add the dry ingredients (cornmeal, flour, sugar, baking powder and salt). Whisk together until incorporated and set aside.

3. In a separate medium-sized bowl, place the melted butter and coconut oil. Add eggs and whisk together. Add the milk and sourdough discard. (Do not use discard several days old or your cornbread will taste too sour.) Whisk together until combined.

4. Pour the liquid ingredients on top of the dry ingredients and mix together, with a rubber scraper, until just combined. The batter will be fairly runny.

5. Lightly oil an 8"x8" stoneware pan (or 9"x9" for thinner cornbread) and pour the batter into the pan. Bake for 30-32 minutes until a toothpick inserted into the center of the cornbread comes out clean. Spread with butter and honey or serve with a nice bowl of chili. Enjoy!

NOTE
Tender, light and super fluffy, this sweet sourdough cornbread is perfectly moist and delicious. Use up some sourdough discard and make this a new family favorite recipe and take it to your next tailgate.

Original recipe from AmyBakesBread.

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