Master Crumb

Sourdough Discard Cornbread

Moist, tender cornbread with a subtle tang from sourdough discard. Golden crust, soft crumb.

Makes: 9 pieces

This cornbread is everything you want: golden on the outside, tender on the inside, with just the right amount of sweetness. The sourdough discard adds moisture and a subtle tang that complements the corn flavor beautifully.

Perfect with chili, barbecue, or just with butter and honey.

Instructions

  1. 1

    Prepare

    Preheat oven to 200°C (400°F). Grease a 20cm (8-inch) square baking pan or cast iron skillet. If using a cast iron skillet, put it in the oven while preheating.

  2. 2

    Mix Dry Ingredients

    In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

  3. 3

    Mix Wet Ingredients

    In another bowl, whisk together discard, buttermilk, eggs, and melted butter until smooth.

  4. 4

    Combine

    Pour wet ingredients into dry and stir until just combined. Do not overmix - some lumps are fine.

  5. 5

    Bake

    Pour batter into prepared pan. If using a preheated cast iron, it will sizzle. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.

  6. 6

    Serve

    Let cool for 5 minutes before cutting into squares. Serve warm with butter.

Tips & Notes

  • A preheated cast iron skillet gives the best crust
  • Buttermilk adds extra tang and tenderness
  • Adjust sugar to your preference - Southern style is less sweet, Northern style sweeter
  • Add jalapenos or cheese for a savory variation
  • Best eaten the same day, but can be reheated

The Great Cornbread Debate

There is endless debate about sugar in cornbread. Southern-style cornbread is unsweetened and savory, while Northern-style is sweeter and more cake-like. This recipe lands in the middle - adjust the sugar up or down to your preference.

Variations

Jalapeno Cheddar

Add 100g shredded cheddar and 2 diced jalapenos (seeded for less heat) to the batter.

Bacon Cornbread

Fold in 100g crumbled cooked bacon. Use bacon fat in place of butter for extra flavor.

Honey Butter Cornbread

Replace sugar with honey. Increase to 100g for a sweeter cornbread.

Corn Kernel

Fold in 150g fresh, frozen (thawed), or drained canned corn kernels.

Skillet Cornbread

Bake in a preheated cast iron skillet for a crispy, buttery crust.

Cast Iron Tips

For the best crust, preheat your cast iron skillet with butter or bacon fat. When you pour in the batter, it should sizzle. This creates that incredible crispy bottom that cornbread lovers crave.

Serving Suggestions

  • With chili or beef stew
  • Alongside barbecue
  • With butter and honey
  • Crumbled into cornbread stuffing
  • With beans and greens