Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sourdough discard skillet corn bread

How to Make Sourdough Cornbread.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

Perfectly moist sourdough cornbread made the old fashioned way — in a cast iron skillet! This recipe is a great way to use up your sourdough discard. The cornbread has a wonderful light but hearty texture and a delicious flavour. Enjoy it on its own with some cultured butter, or as a side to mop up saucey dishes. You will simply never need another sourdough cornbread recipe!

Ingredients

Scale
  •  370g (2 1/4 cups) Cornmeal
  •  125g (1/2 cup) Sourdough Discard
  •  390g  (1 1/2 cups) Buttermilk
  •  6g ( 1tsp) Salt
  •  2g (2/3 tsp) Baking Powder
  •  2g ( 2/3 tsp) Baking Soda
  •  50g (1 Egg) Eggs
  • 28g (2tbsp) Butter (Cooking) 
  •  28g (2tbsp) Oil (Cooking)

Instructions

  1. Preheat oven to 230°C/450°F.
  2. Add the cornmeal, salt, baking powder and baking soda into a large mixing bowl and whisk until fully combined.
  3. Add the sourdough discard, buttermilk and egg to a mixing bowl and whisk until fully combined.
  4. Place a 10″ cast iron skillet over medium heat and heat until warm. Add the oil then the butter to the skillet and allow the butter to melt fully.
  5. Pour the liquid mixture into the dry mixture and whisk until fully mixed and smooth. Make sure to get into the bottoms with a spatula so that there are no dry bits remaining.
  6. Turn the heat off on the stove and then, immediately pour the batter into the hot skillet (be careful!). The batter should sizzle and sputter when you add it to the pan.
  7. Place the pan in the middle rack of the oven and bake until fully set. This should take about 20-25 minutes depending on your oven.
  8. Remove the cornbread from the oven and allow to cool for 3-5 minutes before removing the sourdough cornbread to a cooling rack.
  9. You can serve while still warm or you can place the sourdough cornbread back into the skillet and warm it up slightly before serving.
  10. Sourdough cornbread will freeze very well so you can wrap and freeze whatever you do not eat.

Notes

You can pour the sourdough cornbread batter into a non-preheated cast iron skillet or bakeware dish lined with parchment paper but the results will not be as good.

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://matthewjamesduffy.com/sourdough-cornbread-with-buttermilk/