Sourdough Cornbread
Make the best sourdough cornbread with crispy edges and a tender, tangy crumb. Perfect for chili nights, holidays, and sourdough discard.
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Equipment
- cast iron skillet (10-inch), or baking dish
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup fed sourdough or discard
- 1/3 cup sugar (or 1/2 cup for sweeter version)
- 1/3 cup milk
- 2 eggs
- 1 stick butter (8 tbsp)
Instructions
- Place stick of butter in a cast iron skillet and place into a cold oven. Turn oven to 425 degrees.
- Allow butter to melt and turn brown in color, about 15-20 minutes.
- Meanwhile, in a large bowl, combine eggs, milk, sugar, and sourdough. Mix well until fully incorporated.
- In another bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
- Add dry ingredients to wet and mix until well combined (do not overmix).
- Carefully remove pan from oven. Brush sides of pan with the melted butter. Pour remaining butter into the cornbread mixture and mix well.
- Pour batter into the hot skillet and return to oven. Bake for 15 minutes or until golden brown all over.
- Allow to cool slightly and cut into serving pieces.
Notes
*Calories are approximate per serving
Servings: 12 servings
Calories: 249kcal
