Looking to top off your chili with the perfect side but don’t want to spend hours achieving a complete meal? Look no further. I love serving cornbread with chili, but am often too tired to bake or prepare anymore food by the time the chili is ready to serve. Here I’ve developed a recipe that uses some of that sourdough discard sitting in your fridge, and honey as a natural sweetener, to create a moist and fluffy cornbread.
Jump to RecipeBegin by preheating your oven to 375o and line an 8×8 or 9×9 baking pan with parchment paper. If you don’t have parchment paper, you can grease the pan with butter or Crisco instead.
Start out with melting your butter and setting it to the side to allow to cool slightly. I melt my butter on the stove, remove it from the burner but leave it in the pan to allow it to cool gradually but not so much that it beings hardening up again.
In a separate bowl, whisk your eggs, vanilla, honey, and sourdough discard together completely. Pour in your melted butter slowly, mixing as you pour in order to combine well. Do not add the milk yet.
Combine your flour, cornmeal, baking soda, and baking powder together in a separate bowl.
Using a spatula, slowly incorporate your dry ingredient mixture into your bowl of wet ingredients. After this, you can slowly mix in your milk. Your batter should be thick enough to be able to spread into a pan, but it should stretch and fall off your spatula if you lift it out of the bowl. If your batter seems to thick, simply add more milk, 1 tablespoon at a time, until the desired consistency is reached.
Spread your batter into your prepared baking pan, smoothing it evenly throughout. Bake for about 28 minutes – could be a few minutes shorter or longer depending on your oven. Poke a toothpick through the middle and make sure no batter comes comes out on the toothpick – then you will know your cornbread is done! The top should be a very light golden brown.
If you used parchment paper in your baking pan, allow your cornbread to cool for about 15 minutes in the pan, then remove from the ban to finish cooling on a cooling rack.
Cornbread is best enjoyed fresh, with some honey and butter spread across the top. Store in an airtight container for 4-5 days and reheat to enjoy again.
Easy Sourdough Discard Cornbread
Ingredients
Method
- Preheat your oven to 375o and line an 8×8 or 9×9 baking pan with parchment paper
- Melt your butter and sett it to the side to allow to cool slightly
- In a separate bowl, whisk your eggs, vanilla, honey, and sourdough discard together completely
- Pour the melted butter slowly into the batter, mixing as you pour in order to combine well
- Combine your flour, cornmeal, baking soda, and baking powder together in a separate bowl
- Using a spatula, slowly incorporate your dry ingredient mixture into your bowl of wet ingredients
- Now slowly mix the milk into your batter
- Spread your batter into your prepared baking pan, smoothing it evenly throughout
- Bake for about 25-28 minutes – use the toothpick test to ensure the batter is completely baked
- If you used parchment paper in your baking pan, allow your cornbread to cool for about 15 minutes in the pan, then remove from the ban to finish cooling on a cooling rack
- Cornbread is best enjoyed fresh, with some honey and butter spread across the top!
Notes
- If you don’t have parchment paper, you can grease the pan with butter or Crisco instead.
- Your batter should be thick enough to be able to spread into a pan, but it should stretch and fall off your spatula if you lift it out of the bowl. If your batter seems to thick, simply add more milk, 1 tablespoon at a time, until the desired consistency is reached.
- Make it gluten-free by substituting Bob’s Red Mill One-to-One Flour in this recipe.
- Store in an airtight container for 4-5 days and reheat to enjoy again.
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