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Sourdough Cornbread

Sourdough Cornbread (Overnight Discard Sponge)

860kcal
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Prep 15 minutes
Cook 35 minutes
Overnight Sponge Fermentation 12 hours
Total 12 hours 55 minutes
Traditional cornbread meets the complex, subtle tang of sourdough. By fermenting the discard, flour, milk, and buttermilk overnight, this recipe locks in exceptional moisture, yielding a tender crumb with a golden crust.
Servings 2 Loaves
Cuisine American

Ingredients

Overnight Sourdough Sponge (Night Before)
  • ½ cup Sourdough discard
  • 1 cup All-purpose flour
  • ½ cup Milk
  • ½ cup Buttermilk
Final Dough Batter (Next Morning)
  • All reserved sponge (from above)
  • 1 cup Yellow cornmeal / corn flour
  • 1 Large Egg
  • 5 tbsp Sugar
  • 40 g Melted butter (or vegetable oil)
  • ½ tsp Salt
  • ½ tsp Baking soda
  • Pickled Jalapeño peppers (sliced, optional)

Equipment

Method

Night Before: Build the Sponge (8:00 PM)
  1. In a mixing bowl, combine ½ cup sourdough discard, 1 cup all-purpose flour, ½ cup milk, and ½ cup buttermilk.
  2. Stir thoroughly, cover loosely, and let ferment at room temperature overnight (12 hours) until bubbly.
Next Morning: Mix Batter & Bake (8:00 AM)
  1. Add 1 egg and 40 g melted butter (or oil) into the bubbly sponge; whisk until combined.
  2. Add 1 cup corn flour, 5 tbsp sugar, ½ tsp salt, and ½ tsp baking soda. Stir gently with a spoon until no flour lumps remain (the batter will begin to bubble as the baking soda reacts with the acidic sponge).
  3. Fold in sliced pickled jalapeños, if using.
  4. Cover batter and rest for 10 minutes.
  5. Line an 8×8-inch baking dish (or two 8×4-inch pans) with parchment paper and pour the batter inside.
  6. Preheat oven to 375°F (190°C).
  7. Bake for 30–35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm with butter or honey!

Nutrition

Calories860kcalCarbohydrates140gProtein20gFat25gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat7gTrans Fat1gCholesterol139mgSodium1106mgPotassium428mgFiber6gSugar37gVitamin A819IUCalcium250mgIron4mg

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.

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