Sourdough Discard Cornbread
A tender, slightly tangy cornbread baked in a cast iron skillet. The sourdough discard adds moisture and flavor.
Ingredients
Instructions
- 1
Preheat oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, whisk together the sourdough discard, eggs, buttermilk, melted butter, and honey.
- 4
Add the wet ingredients to the dry and stir until just combined. Do not overmix.
- 5
Carefully remove the hot skillet from the oven. Add the 2 tbsp butter and swirl to coat the bottom and sides.
- 6
Pour the batter into the hot, buttered skillet. It should sizzle.
- 7
Bake for 25-28 minutes until golden on top and a toothpick comes out clean.
- 8
Let cool in the skillet for 5 minutes. Slice into wedges and serve warm with butter and honey.
Baker's Tips
- •Preheating the skillet is the secret to that incredible crispy, buttery bottom crust.
- •If you don't have buttermilk, use regular milk with 1 tsp of lemon juice stirred in.
- •Add jalapeños and cheddar for a savory twist.
- •This pairs perfectly with chili, soups, and BBQ.
