This sourdough discard cornbread recipe is perfect to have with beans, chili, or just served warm with some butter and honey! Turn your sourdough discard into a lightly sweet, moist cornbread to serve with dinner tonight.
Cornbread is one of those things that I forget about for long periods of time, and then I remember it again and can’t get enough! I often don’t even have it with a meal.. I just eat it as a snack with butter and honey, or even serve it warm with milk!
This sourdough discard cornbread actually doesn’t taste like it has any sourdough at all, which can be a good thing if you’re serving it to someone who isn’t used to the subtle tang of sourdough. This recipe tastes like a classic, moist, fluffy cornbread that is just a little bit sweet and goes with pretty much anything.
Quick Sourdough Discard Cornbread
This is a quick recipe which uses sourdough discard, and you actually can’t tase the sourdough flavor in this cornbread at all! If you do want more of a tangy flavor, you can try the long-fermented method mentioned down below. Although the sourdough discard is fermented, it doesn’t have time to ferment the rest of the grains in this recipe, so you don’t get all of the benefits of long-fermented sourdough. If you’re currently just getting started on your sourdough starter, this is the perfect recipe to use up some of that extra discard!
Sourdough discard has so many great uses, and I often use it to make recipes that are long-fermented, just as I would use an active sourdough starter. That being said, there are times when I want to feed my sourdough starter, and then just have a quick, easy use for the sourdough discard! That’s why recipes like this sourdough discard cornbread, or this sourdough discard dutch baby come in handy.
Long Fermented Sourdough Cornbread
Sometimes you need a quick and easy cornbread to whip up and serve to a hungry family, but other times you may have a little extra time on your hands, and maybe you’re interested in the benefits of long-fermenting your cornbread! With a little planning ahead, this is a super easy, delicious, and healthy option.
If you have the time and want to get more of the sourdough benefits into this cornbread, you can mix together all of the ingredients except for the baking powder, then cover the batter and put it in the refrigerator for 24-48 hours. Once you are ready to bake the cornbread, mix in the baking powder, pour it into the pan, and bake as directed. The texture will be slightly altered, but you will still have super delicious cornbread, with even more of the sourdough benefits!
Sourdough Cornbread in Cast Iron
Cooking cornbread in a cast iron pan works so well. You get a nice, buttery crust on the outside from the hot cast iron, and cast iron pans bake things very evenly. This recipe uses a 13 inch cast iron skillet, but you can also use a 12 or 12.5 inch skillet without any issues. If you do have a smaller skillet, you may need to add up to 5 extra minutes to the baking time.
I enjoy baking this sourdough discard cornbread recipe in cast iron, but it can also be baked in a 9×13 pan! This is a great option, especially if you’re planning on taking the cornbread somewhere. Cast iron pans aren’t terribly easy to transport! If you’re baking this cornbread in a 9×13 glass baking dish, I would recommend reducing the temperature to 375 and baking it for about 25-30 minutes, or until nicely golden brown on top.
What to serve with sourdough cornbread
My husband is partial to having cornbread along with chili. Growing up, we didn’t often serve cornbread with chili, but I was pleasantly surprised to find that cornbread goes extremely well with chili! (I shouldn’t have been surprised given how common it is..) You can serve cornbread alongside the chili, or I’ve even seen people pour the chili directly on top of the cornbread.
Beans and cornbread is always a good option, and it’s so so simple! My favorite beans to use along with cornbread are large lima beans, or “butter beans”, as I grew up calling them. Just serve them with lots of butter, a little salt, and a large slice of cornbread! It is always such a satisfying, cheap, delicious dinner, especially if you’re looking for something meatless!
Ingredients
1 1/2 Cups All Purpose Flour
1 Cup Yellow Cornmeal
1/3 Cup Sugar
1 tsp. Salt
1 Tbsp. Baking Powder
1 Cup Sourdough Discard
3/4 Cup Milk
2 Eggs
1/2 Cup Melted Butter*
How to make sourdough cornbread
First, place your cast iron skillet in the oven and preheat the oven to 400 degrees.
In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Mix thoroughly.
In a separate bowl, use a fork to whisk together the sourdough starter, milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix!
Carefully remove the hot cast iron skillet from the oven and grease it lightly with butter. Pour the cornbread batter into the pan and spread it out, then place it back in the oven and allow it to bake for 20-25 minutes, or until nicely golden brown on top.
Enjoy!
Notes
*You can also use melted coconut oil or even avocado oil in this recipe. I use butter because it adds such a delicious flavor!
Get the printable recipe down below
Sourdough Discard Cornbread Recipe
This sourdough discard cornbread recipe is perfect to have with beans, chili, or just served warm with some butter and honey! Turn your sourdough discard into a lightly sweet, moist cornbread to serve with dinner tonight.
Ingredients
- 1 1/2 Cups All Purpose Flour
- 1 Cup Yellow Cornmeal
- 1/3 Cup Sugar
- 1 tsp. Salt
- 1 Tbsp. Baking Powder
- 1 Cup Sourdough Discard
- 3/4 Cup Milk
- 2 Eggs
- 1/2 Cup Melted Butter*
Instructions
- First, place your cast iron skillet in the oven and preheat the oven to 400 degrees.
- In a large mixing bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Mix thoroughly.
- In a separate bowl, use a fork to whisk together the sourdough starter, milk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix!
- Carefully remove the hot cast iron skillet from the oven and grease it lightly with butter.
- Pour the cornbread batter into the pan and spread it out, then place it back in the oven and allow it to bake for 20-25 minutes, or until nicely golden brown on top.
- Enjoy!
Notes
*You can also use melted coconut oil or avocado oil in this recipe. I use butter because it adds such a delicious flavor!
Nutrition Information:
Yield:
12Serving Size:
1/12th recipeAmount Per Serving: Calories: 222Total Fat: 9.4gSaturated Fat: 5.4gCholesterol: 53mgSodium: 272mgCarbohydrates: 30.7gFiber: 1.3gSugar: 6.5gProtein: 4.6g
Nutrition information may not always be accurate.
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