I created this cornbread recipe to use sourdough discard, however, it can easily be adjusted if you don’t have any – see the notes. Either way you make it, it is moist, slightly sweet, and delicious!
Golden Cornbread with Sourdough Discard
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1/2 cup flour
- 1/2 tsp baking soda
- 1 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 cup oil
- 2 eggs
- 1 cup sourdough discard
- 1/2 cup milk (any kind works great)
- 1/2 cup frozen corn, optional
Preheat oven to 375 and grease an 8×8-inch baking pan.
In a large bowl mix all the dry ingredients together and make a well in the center.
In a separate bowl, mix all the wet ingredients together until well combined.
Pour the wet ingredients into the dry ingredients and stir until well blended and no flour chunks remain. If using corn, gently stir in.
Pour into the prepared pan and bake for 20-25 minutes.
Serve warm with honey butter (I use this recipe).
NOTES:
- If you don’t have sourdough discard. Increase flour and milk to 1 cup each.
- This recipe can be doubled and baked in a 9×13-inch pan but the baking time will increase to 30-35 minutes.
