Sourdough Cornbread
2288kcal
Ingredients
The Dry Core Matrix
- 140g Yellow cornmeal Fine or medium-grind / 100%
- 130g All-purpose flour or bread flour 92.8%
- 50g Granulated white sugar or light brown sugar 35.7%
- 1 tbsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Fine sea salt
The Wet Enriched Hydration
- 200g Sourdough discard Unfed, cold straight from the refrigerator
- 120g Whole milk or buttermilk
- 2 Large eggs
- 30g Honey
- 85g Unsalted butter Melted and cooled slightly
Equipment
- 9-Inch Cast Iron Skillet Highly recommended to achieve a perfectly crispy, caramelized bottom crust
- Mixing Bowls One for dry ingredients, one for wet ingredients
- Whisk & Silicone Spatula
Method
Oven Prep & Dry Whisking
- Preheat & Skillet Preparation: Preheat your oven to 400°F (204°C). If you are using a traditional 9-inch cast iron skillet, place a tablespoon of extra butter inside the skillet and slide it directly into the warming oven for 5 to 10 minutes to heat up thoroughly. (Note: If you are using a standard 9x9 inch metal or glass baking pan, simply grease it well with butter or cooking spray and set it aside).
- Whisking the Dry Components: In a large mixing bowl, combine the 140g of yellow cornmeal, 130g of all-purpose flour, 50g of sugar, 1 tbsp of baking powder, 1/2 tsp of baking soda, and 1 tsp of fine sea salt. Whisk vigorously for 1 full minute to ensure the chemical leavening agents are distributed perfectly throughout the flour matrix.
Wet Blending & Batter Fold
- Blending the Wet Elements: In a separate medium bowl, weigh out your 200g of cold sourdough discard. Add the 120g of whole milk (or buttermilk), 2 large eggs, and 30g of honey. Whisk thoroughly until the dense sourdough discard is completely dissolved and the mixture is entirely uniform. Pour in the 85g of melted unsalted butter and whisk quickly to combine.
- The Ultimate Fold: Pour the wet ingredient mixture directly into the bowl with the dry ingredients. Using a silicone spatula, fold the ingredients together gently just until the dry flour spots entirely disappear. Do not over-mix the batter; a few small lumps are perfectly fine and will keep the final cornbread texture light and tender.
The Crispy Sizzling Bake
- Pouring the Batter: Carefully remove the smoking hot cast iron skillet from your oven using a heavy oven mitt. Tilt the skillet around so the melted butter coats the entire bottom and sides completely. Pour the cornbread batter immediately into the hot skillet. (The Sizzle Trick: You should hear a distinct, satisfying sizzle the moment the batter hits the hot iron; this seals the edges instantly to create a phenomenal, shatteringly crisp bottom crust). Smooth the top surface quickly with your spatula.
- Baking: Slide the skillet carefully back onto the middle rack of your preheated oven. Bake at 400°F (204°C) for 20 to 25 minutes. The cornbread is complete when the top turns a beautiful golden color, the edges begin to pull away slightly from the sides of the pan, and a toothpick inserted directly into the center comes out clean.
- Cooling & Slicing: Remove from the oven and let the cornbread cool directly inside the skillet or baking pan for 10 minutes. Slice into warm wedges or squares and serve immediately with a drizzle of extra honey and a smear of fresh butter!
Nutrition
Calories2288kcalCarbohydrates323gProtein48gFat91gSaturated Fat50gPolyunsaturated Fat8gMonounsaturated Fat25gTrans Fat3gCholesterol525mgSodium4351mgPotassium997mgFiber18gSugar82gVitamin A2794IUVitamin C0.1mgCalcium995mgIron14mg
Notes
- The Flavor Chemistry of Sourdough Discard Quick-Breads: Because this recipe relies on baking powder and baking soda to achieve its immediate, fluffy volume expansion in the oven, you do not need to wait hours for wild yeast fermentation. The sourdough discard is utilized strictly as a flavor and texture powerhouse. Its natural lactic acids soften the wheat flour proteins to yield a wonderfully tender, moist crumb, while providing a spectacular flavor contrast to the sweet cornmeal.
- Why Buttermilk is a Phenomenal Alternative: If you want an even lighter, taller cornbread with an amplified tangy profile, swap out the 120g of regular whole milk for an equal weight of commercial buttermilk. The extra acid in the buttermilk will react aggressively with the 1/2 teaspoon of baking soda in the dry mix, creating an influx of tiny air bubbles that pushes the crumb structure to maximum fluffiness.
- Choosing the Right Cornmeal Texture: For a classic, soft, and uniform American sandwich-style cornbread, stick to a fine-grind yellow cornmeal. If you prefer a rustic, old-world southern texture with a distinct, satisfying toothsome crunch throughout the interior crumb, look for a medium-grind or stone-ground yellow cornmeal brand instead. Avoid coarse-grind polenta grits, as they will remain hard and gritty after the quick 25-minute bake.