A tangy twist on classic cornbread using sourdough discard for added flavor and texture.
This Sourdough Cornbread recipe adds a tangy twist to the classic comfort food, making it the perfect side dish for any meal. Made with sourdough discard, this cornbread has a moist and tender crumb, with a subtle hint of sourdough flavor. It’s quick and easy to prepare from scratch, and whether you’re serving it with chili, or soups, or enjoying it on its own, it’s bound to be a hit at any gathering. Ideal for potlucks, family dinners, and holidays like Thanksgiving, this cornbread is as versatile as it is delicious!
Sourdough cornbread is a versatile dish that works well for a variety of occasions. It’s perfect for family dinners, barbecues, potlucks, or even as a side for a cozy holiday meal like Thanksgiving. Pair it with chili, soups, or any comfort food, and enjoy its rich, flavorful taste.
How to Make From Scratch Sourdough Cornbread :
Ingredients:
- 1 cup sourdough discard
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar (optional for a sweeter cornbread)
- 1 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 large egg
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Directions:
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or cast iron skillet.
- In a large bowl, mix the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sourdough discard, milk, melted butter (or oil), and egg until smooth.
- Combine the wet ingredients with the dry ingredients, mixing until just incorporated. Avoid overmixing.
- Pour the batter into the prepared pan or skillet and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing.
When to Flip Sourdough Cornbread :
Since this is a baked cornbread recipe, there’s no need to flip. Just pour the batter, bake, and enjoy.
How to Reheat Sourdough Cornbread :
To reheat sourdough cornbread, you can:
- Oven: Preheat your oven to 350°F (175°C) and heat for 5-10 minutes until warmed through.
- Microwave: Place a slice on a microwave-safe plate and heat on medium power for about 20-30 seconds.
Can You Save Batter Sourdough Cornbread ?
Sourdough cornbread batter is best baked immediately after mixing. However, you can store the mixed dry ingredients separately from the wet ingredients if you want to prepare it ahead of time. Combine them just before baking.
Can You Freeze Sourdough Cornbread ?
Yes, sourdough cornbread freezes well! Once the cornbread is completely cool, wrap individual slices tightly in plastic wrap or foil, then store them in a freezer-safe bag or container. To reheat, thaw at room temperature and warm in the oven or microwave.
Editor’s Note:
For an extra layer of flavor, consider adding ingredients like shredded cheese, jalapeños, or corn kernels to the batter. This recipe is a great way to use up sourdough discard, giving traditional cornbread a unique, tangy twist.
Nutrition Facts:
- Serving size: 1 slice (1/9th of the recipe)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 350mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 8g
- Protein: 5g
