Sweet Sourdough Cornbread
Tender, light and super fluffy, this sweet sourdough cornbread is perfectly moist and delicious. Use up some sourdough discard and make this a new family favorite recipe. We love eating it as a side with soup or with a drizzle of honey butter.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 90 grams cornmeal (white or yellow, about 1/2 cup)
- 145 grams all purpose flour (about 1 cup)
- 140 grams sugar (scant 3/4 cup)
- 14 grams baking powder (about 1 Tablespoon)
- 7 grams salt (about 1 teaspoon)
- 45 grams unsalted butter (melted, about 3 Tablespoons)
- 75 grams neutral flavored oil (vegetable or coconut, about 1/3 cup)
- 2 large eggs (about 100 grams)
- 200 grams milk (2% or whole, about 3/4 cup)
- 200 grams sourdough discard (100% hydration, about 3/4 cup)
Instructions
- 1
Pre-heat oven to 350 degrees Fahrenheit.
- 2
To a medium-sized bowl, add the dry ingredients (cornmeal, flour, sugar, baking powder and salt). Whisk together until incorporated and set aside.
- 3
Add the butter to a large liquid measuring cup and melt in the microwave, stopping before the butter gets too hot (warm is okay, hot is not). Pour the oil on top of the melted butter and whisk in the eggs one at a time until combined. Add the milk and sourdough discard. Whisk together until mostly combined.
- 4
Pour the liquid ingredients on top of the dry ingredients and mix together until just combined. The batter will be fairly runny.
- 5
Spray an 8 by 8 metal pan (or 9 by 9 for thinner cornbread) with cooking spray and pour the batter into the pan. Bake for 30-35 minutes until a toothpick inserted into the center of the cornbread comes out clean. Slather with butter and honey or slice up to go with a nice bowl of chili. Enjoy!