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Sourdough Cornbread Recipe

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4.2 from 13 reviews

  • Author: Molly
  • Total Time: 34 minutes
  • Yield: 10 servings

Description

This Sourdough Cornbread recipe combines the tangy flavor of sourdough discard with the sweet, crunchy texture of yellow cornmeal. Baked in a cast iron skillet, this moist and tender cornbread is perfect as a side dish for barbecue, chili, or any comforting meal. With a balance of savory and slightly sweet notes, it offers a delicious twist on classic cornbread, making use of sourdough discard for added depth and sustainability.

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 2/3 cup yellow cornmeal (finely ground)
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 2 tablespoons granulated sugar

Wet Ingredients

  • 3 large eggs
  • 1 cup sour cream
  • 1 cup sourdough discard
  • 10 tablespoons unsalted butter (melted, for the batter)

For Baking

  • 1 tablespoon unsalted butter (for the pan)

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 350°F (not convection). Place a cast iron skillet or baking pan in the oven and add 1 tablespoon of butter to it during the last 10 to 15 minutes of preheating, allowing the butter to melt and the pan to become hot.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, finely ground yellow cornmeal, kosher salt, baking powder, and granulated sugar until combined evenly. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the eggs, sour cream, sourdough discard, and melted butter thoroughly until the mixture is smooth and emulsified.
  4. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients. Whisk just until combined; avoid overmixing to keep the batter tender.
  5. Pour Batter into Hot Skillet: Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread it evenly to the edges using a silicone spatula.
  6. Bake: Bake the cornbread for 20 to 24 minutes, or until the center springs back when pressed gently and a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging.
  7. Serve: Serve the cornbread warm directly from the pan. For cleaner wedges, let it cool slightly, then turn it out onto a cutting board and slice with a serrated knife.

Notes

  • Do not overmix the batter to avoid tough cornbread.
  • Using a cast iron skillet helps create a crispy crust and even baking.
  • Sourdough discard adds flavor and reduces waste by using leftover starter.
  • Letting the cornbread cool slightly before slicing ensures cleaner wedges.
  • You can substitute sour cream with plain Greek yogurt if desired.
  • Prep Time: 10 minutes
  • Cook Time: 24 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/sourdough-cornbread-recipe/