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Sourdough Cornbread Recipe

This sourdough cornbread is moist, slightly tangy, and has a perfect balance of fluffiness and crunch when baked in a cast-iron skillet
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Ingredients
  

  • 1 Cup cornmeal
  • 1 Cup all-purpose flour or whole wheat for a heartier texture
  • 1 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup Sourdough discard unfed starter
  • 1 Cup Buttermilk or milk with 1 tablespoon vinegar
  • 2 eggs
  • 1/4 Cup honey or sugar
  • 1/4 Cup melted butter or oil for a lighter texture

Instructions
 

  • Preheat oven to 400°F (200°C). If using a cast-iron skillet, place it in the oven while it preheats to get it nice and hot.
  • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the sourdough discard, buttermilk, eggs, honey (or sugar), and melted butter.
  • Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
  • If using a hot cast-iron skillet, carefully remove it from the oven and grease it with butter or oil. Pour the batter in and spread evenly. If using a baking dish, grease it before adding the batter.
  • Cook for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  • Let cool slightly before slicing. Serve warm with butter and honey.