Moist Sourdough Discard Cornbread (Sweet & Tangy)
This easy recipe uses your sourdough discard to create a moist, fluffy cornbread with a balanced sweet and tangy flavor, perfect as a side dish for chili or holiday meals.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 9 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup unfed sourdough discard (room temperature)
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line a muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix the batter. A few small lumps are acceptable.
- Pour the batter into your prepared pan or divide evenly among muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 5 minutes before slicing or removing. Serve warm with butter.
Notes
- For a richer flavor, substitute half the vegetable oil with melted butter.
- If you prefer a less sweet cornbread, reduce the sugar to 1/4 cup.
- This recipe is excellent for using up sourdough discard and reducing kitchen waste.
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 8
- Sodium: 350
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 30