Sourdough Discard Cornbread
This sourdough discard cornbread is incredibly moist, subtly sweet, and couldn’t be easier to make. It’s the perfect side for soup season.
Why You’ll Love This Recipe
- This sourdough discard cornbread is incredibly moist.
- It is made with only a handful of wholesome ingredients.
- This sourdough is so easy to make.
- It has the perfect amount of subtle sweetness.
- The addition of kefir adds the most amazing texture.
- It is a great side to any soup or chili.
Ingredients & Substitutions
- Unsalted butter. 1 stick plus 2 tbsp of butter is needed (10 tbsp or 145 grams), melted.
- Eggs. 2 large eggs.
- Organic cane sugar. 1/3 cup (70 grams) organic cane sugar is used to sweeten this sourdough discard cornbread.
- Vanilla extract. 1 tsp of vanilla extract adds a delicious and unique flavor.
- Sourdough discard. 1/2 cup (100 grams) of sourdough discard. Depending on how recently you fed the sourdough and how thick it is, you may need to add extra kefir.
- Medium grind cornmeal. 1/2 cup (80 grams) of medium grind cornmeal, I use Bob’s Red Meal.
- All purpose bread flour. 1 cup (125 grams) bread flour, I use King Arthur organic bread flour. Sub normal all purpose flour.
- Baking powder & baking soda. You will need both baking powder and baking soda. 2 tsp baking powder and 1/2 tsp baking soda.
- Kefir. 3/4 cup of organic kefir. Kefir is the special ingredient here. It makes the sourdough incredibly moist.
How to Make
Step 1
Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
Step 2
Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter; whisk well. Add the sourdough discard and mix again.
Step 3
Add the flour and cornmeal to a separate bowl, mix to combine. Sift baking powder, baking soda, and salt over top. Mix to combine.
Step 4
Gradually add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
Step 5
Pour in the kefir until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow “ribbons’” form the texture is correct. If it seems too thick add more liquid to thin it out.
Step 6
Pour cornbread batter in 8×8 pan. Bake on the center rack for 25-28 minutes; the top should be golden brown when ready. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to finish cooling on a wire rack.
Step 7
Serve this sourdough discard cornbread warm or at room temperature.
Expert Tips
- The kefir in this sourdough discard cornbread is what makes the texture so perfect. It is moist, not dry, crumbly, or too cake like. If you don’t have kefir you can sub with buttermilk.
- I love having thick cut pieces and an 8×8 inch pan is my preference when making it.
- Serve with your favorite soup, stew, or chili.
- Make sure the cornbread is fully cooled before covering and storing.
- If the batter seems too thick, slowly add in more kefir. It should drip off a spoon in ribbons.
Serve warm or at room temperature with your favorite soup, stew, or chili.
You can sub the kefir with buttermilk or half and half.
You can sub kefir with canned coconut milk (this may alter the flavor slightly). Sub butter with plant based butter.
Allow cornbread to fully cool, then cover with foil or in an airtight container and store on the counter at room temperature for up to 3-4 days.
Serve This Cornbread With
- Healthy Instant Pot Chili
- Gluten Free White Chicken Chili
- Bison Chili
- Tomato Carrot Soup
- Whole30 Beef Stew
- Chicken Pot Pie Soup
Sourdough Discard Cornbread
Ingredients
- 145 grams (10 tbsp) unsalted butter, melted
- 2 large eggs
- 70 grams (1/3 cup) cane sugar
- 1 tsp vanilla extract
- 100 grams (1/2 cup) sourdough discard
- 80 grams (1/2 cup) medium grind cornbread
- 125 grams (1 cup) bread flour, sub all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ cup organic kefir
Instructions
- Preheat the oven to 375 F. Line an 8×8-inch pan with parchment paper.
- Whisk the eggs, sugar and vanilla together in a large mixing bowl. Pour in the melted butter; whisk well. Add the sourdough discard and mix again.
- Add the flour and cornmeal to a separate bowl, mix to combine. Sift baking powder, baking soda, and salt over top. Mix to combine.
- Gradually add the flour mixture to the wet ingredients using a wooden spoon to incorporate.
- Pour in the kefir until the liquid is fully absorbed. Dip a spoon into the batter and let it pour down; if slow “ribbons’” form the texture is correct. If it seems too thick add more liquid to thin it out.
- Pour cornbread batter in 8×8 pan. Bake on the center rack for 25-28 minutes; the top should be golden brown when ready. Allow to cool in the pan for 10 minutes. Remove from the pan and allow to finish cooling on a wire rack.
- Serve this sourdough discard cornbread warm or at room temperature.
Notes
- The kefir in this sourdough discard cornbread is what makes the texture so perfect. It is moist, not dry, crumbly, or too cake like. If you don’t have kefir you can sub with buttermilk.
- I love having thick cut pieces and an 8×8 inch pan is my preference when making it.
- Serve with your favorite soup, stew, or chili.
- Make sure the cornbread is fully cooled before covering and storing. Cover with foil or place in an airtight container and store on the counter at room temperature for 3-4 days.
- If the batter seems too thick, slowly add in more kefir. It should drip off a spoon in ribbons.