Sourdough Cornbread
developed & tested by:
This is the best sourdough cornbread from scratch! This moist and fluffy cornbread isn't too sweet, and it is perfect with chili, meat, or a generous drizzle of honey. Enjoy!!
Ingredients
- 1 cup coarse yellow cornmeal
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt or fine sea salt
- ⅓ cup granulated sugar
- ¼ cup unsalted butter
- ½ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard (either bubbly and active or tired discard both work)
Instructions
- Preheat the oven to 400°F. Grease an 8-inch by 8-inch baking dish with butter.
- In a large mixing bowl, whisk together the cornmeal, all purpose flour, baking powder, salt, and granulated sugar. Set aside.
- Melt the butter in the microwave on 30 second intervals.
- In a medium mixing bowl, whisk to combine the melted butter, milk, egg, and vanilla.
- Add the sourdough starter to the wet ingredients and whisk the mixture again until the sourdough starter is dissolved.
- Add the wet ingredients to the bowl of dry ingredients, and mix with a large spoon just until there is no visible dry flour. The mixture will be thick and lumpy, which is normal.
- Optional: Cover the mixing bowl with plastic cling wrap or a plate and allow it to rest and slowly ferment in the fridge overnight, between 8 to 12 hours.
- Pour the batter into the greased baking dish. Bake for about 20 to 25 minutes, until the edges are golden and a toothpick or knife inserted into the center comes out clean.
- Let the cornbread cool for at least 15 minutes, then slice up and serve. Enjoy!!
Notes
- I recommend using coarse yellow cornmeal for a sweeter flavor and a little crunchy texture. However, you can use white cornmeal for a milder flavor, and fine ground cornmeal for a softer texture.
- For a deeper flavor and added health benefits from sourdough, store your cornbread batter in the fridge overnight for 8 to 12 hours before baking it.
- You could use either an active, bubbly sourdough starter, or a sourdough discard that isn’t bubbly and active, since the rise comes from the baking powder.
Nutrition
Serving: 1 servingCalories: 222kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 33mgSodium: 414mgPotassium: 101mgFiber: 2gSugar: 8gVitamin A: 206IUCalcium: 103mgIron: 1mg
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