Best Sourdough Cornbread
This sourdough cornbread is golden and crisp on the outside with a moist, tender crumb inside. Made with sourdough discard, cornmeal, butter, and buttermilk, it delivers a subtle tang and rich flavor that pairs perfectly with chili, soups, or a simple spread of butter and honey.
Equipment
- 9-inch cast iron skillet (or 8x8-inch baking pan)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup medium-grind yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 1 cup sourdough discard
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter melted (plus 1 tablespoon for greasing skillet)
Instructions
- Preheat oven to 400°F (200°C). Place a 9-inch cast iron skillet inside the oven to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk sourdough discard, buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and add 1 tablespoon butter, swirling to coat the bottom.
- Immediately pour the batter into the hot skillet and spread evenly.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and allow to rest for 10 minutes before slicing and serving.
Notes
Nutritional Information (Approximate per serving)
- Calories: 260
- Carbohydrates: 32g
- Protein: 6g
- Fat: 12g
- Saturated Fat: 7g
- Fiber: 2g
- Sugar: 6g
- Sodium: 320mg
