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Sourdough discard cornbread sitting on a white plate

Easy Sourdough Discard Cornbread Recipe

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Prep Time 10 minutes
Cook Time 45 minutes

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.
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