Easy Sourdough Discard Cornbread Recipe
Are you looking for a way to use up your sourdough discard? If so, we have a great recipe for you! Our easy sourdough discard cornbread recipe is an easy recipe that uses up that leftover sourdough starter and some pantry staples you probably already have on hand. This recipe is a great way to make sure nothing goes to waste and is perfect for those who have their own sourdough starter. This recipe is also a great way to add a bit of southern charm to your meals. This easy sourdough discard cornbread is rich in flavor and the perfect side dish to any meal.
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Jump to RecipeWhy Make Cornbread from Sourdough Discard?
Okay, so you know when you’re feeding your sourdough starter and you have to throw away some of the discard? Well, instead of wasting that precious sourdough goodness, why not make some delicious cornbread with it?
Using sourdough discard in your cornbread recipe adds a whole new level of flavor and complexity. The tanginess of the sourdough really complements the sweetness of the cornmeal, creating a flavor combination that is out of this world.
Not only does using sourdough discard in your cornbread make it taste amazing, but it also adds some great texture. The natural yeast in the sourdough helps the cornbread rise and become nice and fluffy. It’s like getting that perfect rise without any of the fuss of a traditional leavening agent. This cornbread has quickly moved to the top on my favorite sourdough discard recipes.
Ingredients Needed for Sourdough Cornbread
- 1/2 cup unfed sourdough discard
- 1 and 1/4 cup buttermilk
- 1/2 cup softened unsalted butter
- 2 eggs at room temperature
- 3/4 cups all purpose flour
- 3/4 cups white cornmeal or yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
Making the Sourdough Cornbread
To prepare the sourdough cornbread, I began by greasing a 9-inch cast iron pan and placing it in my preheated 350-degree oven. While the skillet was warming, I took a medium bowl and combined 1/2 cup of sourdough starter discard with 1 and 1/4 cups of buttermilk, whisking them together until the discard was thoroughly incorporated.
In my stand mixer, I added 3/4 cup of all-purpose flour, 3/4 cup of cornmeal, 2 tsp of baking powder, and a pinch of salt. Using the paddle attachment, I ensured that the dry ingredients were well mixed. Then, I introduced my wet ingredients: 1/2 cup (or one stick) of softened unsalted butter and 2 eggs to the dry ingredients. Following this, I added the discard and buttermilk mixture and mixed until the cornbread batter achieved a consistent texture.
Finally, I transferred the batter into the hot skillet and baked it at 350 degrees for 30-40 minutes, aiming for a golden brown top and passing the toothpick test to ensure thorough baking. Baking time may vary depending on your oven.
Sourdough Cornbread Muffins
If you’re making sourdough cornbread muffins, pour the cornbread batter into a muffin tin and bake for 15-20 minutes, until golden brown. Allow them to cool in the muffin tin. If you’re making cornbread in a cake pan or square pan, pour the batter into a greased baking dish and bake for 20-25 minutes.
Once your cornbread is cooked and cooled, it’s time to enjoy! Cornbread is perfect as a side dish or even as a base for cornbread stuffing. You can enjoy your fresh hot cornbread with a drizzle of honey or a pat of butter. The sourdough in the cornbread batter gives a unique flavor to this classic southern food.
If you have leftover cornbread, place in an airtight container to enjoy throughout the week!
Conclusion
In conclusion, this sourdough discard cornbread recipe is a great recipe to add to your list of sourdough recipes. It’s an easy recipe that turns that leftover sourdough starter into something delicious. It’s the perfect side dish for any meal, and you’ll never have to waste that sourdough starter again! So give this sourdough cornbread recipe a try and let us know what you think in the comments below.
Easy Sourdough Discard Cornbread Recipe
Equipment
- 1 mixing bowl
- 1 cast iron skillet
Ingredients
- 1/2 cup unfed sourdough discard
- 1 1/4 cups buttermilk
- 1/2 cup unsalted butter
- 2 eggs at room temp
- 3/4 cup all purpose flour
- 3/4 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees.
- Place a greased 9 inch cast iron skillet in the preheated oven.
- In a large bowl, combine the discard and buttermilk and whisk together.
- In a stand mixer, add dry ingredients and mix.
- Add the buttermilk and discard mixture to the dry ingredients along with the butter and eggs.
- Mix until a smooth batter consistency is achieved.
- Once mixed, pour into the preheated cast iron skillet and place in the oven.
- Bake at 350 degrees for 30 minutes or until golden brown and a toothpick comes out dry.
