Sourdough Corn Bread
When soup season comes around, it's time to make this Sourdough Discard Cornbread recipe to serve with it! Light, fluffy, and a great use for your leftover sourdough starter, this recipe is a keeper throughout the winter!
Servings: 10 Slices
Calories: 311kcal
Ingredients
- 1 cup Cornmeal
- 1 ¼ cup All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ cup Butter Melted
- ½ cup Sugar
- 1 cup Buttermilk
- 1 cup Sourdough Discard Inactive
- 2 Eggs
Instructions
- Preheat the oven to 375 degrees. Place a cast iron skillet in the oven to preheat it.
- In a medium bowl, add the flour, cornmeal, salt, baking soda, and baking powder. Mix to combine and set that aside.
- In a large mixing bowl, add the sugar and eggs. Add the sourdough starter, buttermilk, and butter. Mix well to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will not be smooth, it’s ok if there are a few lumps left.
- Carefully take the cast iron skillet out of the oven and add 1 tablespoon of butter. Let the butter melt and coat the bottom and sides of the skillet. Pour the batter into the skillet and place it in the oven.
- Bake for 30 minutes or until a toothpick is inserted and it comes out clean.
- Allow the cornbread to come to room temperature before cutting into it.
Notes
- If you do not have buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5 minutes and then use that as a buttermilk replacement.
- Allow the cornbread to cool completely before serving.
Nutrition
Calories: 311kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 484mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 371IU | Calcium: 88mg | Iron: 2mg