Sourdough Cornbread
This super easy sourdough cornbread is wonderfully moist and made with your sourdough discard, honey and buttermilk.
Servings: 12 servings
Calories: 352kcal
Ingredients
- 1 1/2 cups (180 g) all purpose flour
- 1 1/2 cups (225 g) yellow cornmeal
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 tablespoons (170g, 1 1/2 sticks) unsalted butter melted and slightly cooled
- 1/2 cup (100 g) granulated white sugar
- 1/2 cup (170 g) honey
- 3 large eggs room temperature
- 1 1/4 cups (300 mL) buttermilk
- 120 g (generous ½ cup) sourdough discard
Instructions
- Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
- In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.
- In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
- Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.
Notes
- Tools: 9 inch baking pan | Bob's Red Mill cornmeal
- Storage: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week. Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.
- Reducing The Sugar: I grew up eating sweet honey cornbread. And I've seen many recipes use a lot less (not all! some use more) so if you like yours a little less sweet then you can try reducing the amount of sugar.
- Buttermilk substitution: Add 1 tablespoon to a liquid measuring cup. Pour in your milk to the 1 1/4 cup line. Stir and wait 10 minutes before using.
- Can I Bake These Into Muffins?- I haven't baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer for a few minutes early to check on them and be safe.
Nutrition
Calories: 352kcal | Carbohydrates: 50g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 190mg | Potassium: 176mg | Fiber: 2g | Sugar: 22g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg