Sourdough Cornbread
This Sourdough Cornbread is moist, soft, and just a little tangy from the sourdough discard, making it the perfect side dish for soups, chilis, or holiday dinners. It comes together quickly in one bowl and bakes up golden with a rich, buttery flavor.
Equipment
- Kitchen Scale
- 8x8-inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parchment Paper
Ingredients
- 160 g whole milk ⅔ cup
- 2 large eggs
- 115 g unsalted butter melted and cooled (½ cup)
- 150 g sourdough discard ½ cup
- 15 g maple syrup or honey 1 tbsp
- 65 g cane sugar ⅓ cup
- 150 g all-purpose flour 1 cup + 2 tbsp
- 120 g yellow cornmeal ¾ cup
- 5 g salt 1 tsp
- 12 g baking powder 1 tbsp
Instructions
- Prep the pan: Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- Mix wet ingredients: In a medium bowl, whisk together milk, melted butter, maple syrup, sugar, eggs, and sourdough discard until smooth.
- Add dry ingredients: Stir in the flour, cornmeal, salt, and baking powder until just combined — don’t overmix.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes before slicing into squares. Serve warm with butter, honey, or jam.
Notes
Disclaimer: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey's tip: For the best flavor and texture, don’t overmix your batter — stirring until just combined keeps the crumb tender and prevents the cornbread from becoming dense.