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sourdough_discard_cornbread
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Yield: 12 servings

Sourdough Discard Cornbread

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Kelsey Romano
This sourdough discard cornbread is incredibly moist, subtly sweet, and couldn't be easier to make. It's the perfect side for soup season.
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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 8x8 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 8x8 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.
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