Sourdough Cornbread

This sourdough cornbread has crisp, buttery edges and a tender, moist crumb. Made with sourdough discard, buttermilk and honey in a preheated cast iron skillet. No rising time required, with a tested gluten-free option.

Course Bread, Side Dish

Cuisine American

Keyword buttermilk cornbread, cast iron cornbread, gluten-free sourdough cornbread, skillet sourdough cornbread, sourdough cornbread, sourdough discard cornbread, sourdough discard recipe

Prep Time 15

Cook Time 25

Total Time 50

Servings

Calories 292kcal

Author Erin Dooner

Ingredients

Cornbread:

200 grams sourdough starter or discard see notes
2 large eggs preferably room temperature
1/4 cup unsalted butter melted and slightly cooled
2 tablespoons olive oil or vegetable or canola oil
2 tablespoons honey or maple syrup
3/4 cup + 1 tablespoon buttermilk
200 grams medium-grind cornmeal about 1 1/3 cups, depending on brand
1/3 cup all-purpose flour or for gluten-free, King Arthur Gluten-Free Measure for Measure Flour (see notes)
2 teaspoons baking powder
1 teaspoon kosher salt see notes

For the Skillet:

2 tablespoons unsalted butter

US Customary - Metric

Instructions

Place a 10-inch (25-cm) cast iron skillet in a cold oven. Preheat to 425°F (220°C), leaving the skillet inside as the oven heats.
In a large bowl, whisk together the sourdough starter or discard, eggs, melted butter, oil, honey or maple syrup, and buttermilk until evenly combined.
200 grams sourdough starter or discard, 2 large eggs, 1/4 cup unsalted butter, 2 tablespoons olive oil, 2 tablespoons honey or maple syrup, 3/4 cup + 1 tablespoon buttermilk
In a separate bowl, whisk together the cornmeal, flour, baking powder and salt.
200 grams medium-grind cornmeal, 1/3 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt
Pour the wet ingredients into the dry ingredients and stir just until combined, with no dry flour remaining. Do not overmix.
Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons (28 grams) of butter and swirl to coat the bottom and sides. Immediately pour in the batter before the butter has time to burn.
2 tablespoons unsalted butter
Return the skillet to the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20-25 minutes, or until the top is golden, the center is set, and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature should be approximately 200-205°F (93-96°C).
Let cool in the skillet for 8-10 minutes before cutting into 8 wedges. Serve warm.
Store airtight at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze tightly wrapped wedges for up to 3 months. Microwave individual wedges for 15-30 seconds, or until warmed through. For crispier edges, reheat in a 325°F (165°C) oven for about 8-12 minutes or in a skillet over low heat.

Notes

Sourdough starter - use 200 grams of 100%-hydration wheat-based sourdough starter or discard. Active starter or discard can be used. Weigh the starter because its volume varies.
Gluten-free option - I successfully tested this cornbread using 200 grams of my gluten-free sourdough starter, made with equal parts brown rice flour and sorghum flour, and replacing the 40 grams of all-purpose flour with 40 grams of King Arthur Gluten-Free Measure for Measure Flour. Make sure your cornmeal is labeled gluten-free if you're sensitive to cross-contamination. Results may vary with starters made using different flours or hydration ratios.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition