Description
This Sourdough Cornbread is a delightful blend of flavor and simplicity. Made with fresh ingredients, it’s the perfect addition to any meal or a comforting snack on its own.
Ingredients
Scale
- 1 cup all purpose flour
- ⅔ cup yellow cornmeal, finely ground
- 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 cup sourdough discard
- 10 tablespoons unsalted butter, melted, for the batter
- 1 tablespoon unsalted butter, for the pan
Instructions
- Preheat the oven to 350°F (not convection). Place your cast iron skillet or baking pan in the oven with 1 tablespoon butter for the last 10 to 15 minutes of preheat time.
- Whisk together the flour, cornmeal, salt, baking powder, and sugar in a medium bowl. Set aside.
- In a large bowl, whisk together the eggs, sour cream, sourdough discard, and melted butter until smooth and emulsified.
- Add the dry ingredients to the wet and whisk just until combined. Do not overmix.
- Remove the hot skillet from the oven. Pour in the batter and spread it to the edges with a silicone spatula.
- Bake for 20 to 24 minutes, until the center springs back when pressed gently and a toothpick comes out clean or with a few clinging crumbs.
- Serve warm from the pan. For clean wedges, let it cool slightly, turn it out onto a cutting board, and slice with a serrated knife.
Notes
For a slightly sweeter taste, add more sugar to the batter.
Feel free to add chopped jalapeños or cheese for extra flavor.
Ensure the skillet is hot before pouring in the batter for a crispy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg