Tired of letting your sourdough starter go to waste? This recipe transforms that discarded sourdough into a wonderfully moist and flavorful cornbread—a perfect side dish or even a satisfying breakfast treat! It's one of those easy recipes that's surprisingly delicious, perfect for busy weeknights or a relaxed weekend brunch. Get ready to elevate your homemade cooking game with this simple yet impressive recipe.
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup yellow cornmeal (coarsely ground is best)
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup melted unsalted butter (plus extra for greasing the pan)
- Optional: ½ cup chopped jalapeños or other chilies for a spicy kick
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8x8 inch baking pan generously with butter. This ensures easy removal and a beautiful golden crust.
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Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps. This simple step contributes significantly to a light and airy texture.
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Whisk Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, melted butter, and sourdough discard until well combined. If you're using a particularly thick discard, you may need to add a tablespoon or two of extra buttermilk to achieve a smooth batter.
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Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Overmixing can lead to a tough cornbread, so be gentle! Don't worry about a few small lumps remaining.
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Add Optional Ingredients: If using jalapeños or other chilies, fold them in now.
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Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Enjoy warm!
Tips for the Best Sourdough Discard Cornbread:
- Use active sourdough discard: Ensure your discard is bubbly and active for the best results. A less active discard might result in a slightly denser cornbread.
- Don't overmix: Overmixing develops gluten, which can make the cornbread tough. Mix just until the ingredients are combined.
- Adjust sweetness: If you prefer a less sweet cornbread, reduce the sugar to ¼ cup or even omit it entirely.
- Add cheese: For a cheesy twist, stir in ½ cup of shredded cheddar or Monterey Jack cheese along with the optional chilies.
Variations:
- Cheddar Jalapeño Cornbread: Add shredded cheddar cheese and chopped jalapeños for a spicy, cheesy delight.
- Sweet Corn Cornbread: Stir in ½ cup of frozen or canned corn kernels for added sweetness and texture.
- Herb Cornbread: Add a tablespoon of fresh herbs like chives or rosemary for an aromatic twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 200-250
- Protein: 4-5g
- Fat: 10-12g
- Carbohydrates: 30-35g
This recipe is a great way to utilize your sourdough discard and create a delicious and healthy meal. It's a quick dinner idea or a perfect accompaniment to soups, stews, or chili. Enjoy this simple yet satisfying cornbread recipe! It's guaranteed to become a new favorite in your kitchen.