Sourdough Discard Buttermilk Cornbread Recipes

SOURDOUGH CORNBREAD

Steps:

• Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.
• In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.
• In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.
• In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!
• Pour the batter into the pan. Bake on center rack for 30-40minutes (If baking in a cast iron or dark colored pan it only took around 30 minutes. Lighter or glass pans took longer. If the top starts to burn or get too dark, just cover loosely with tinfoil. Bake until golden brown and toothpick inserted comes out clean. Remove from oven allow pan to cool on a cooling rack.

SOURDOUGH CORNBREAD

Steps:

• Stir together the starter, buttermilk,cornmeal and flour and let it sit covered in a cool place overnight. (I just leave it on the counter). Heat an oiled iron skillet or a cake pan in the oven at 400 degrees F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder, and soda into the batter. NOTE: If mixture seems a little to thick, just add a little more buttermilk, until it is the consistency of a regular cornbread batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes.
• 1.If I want it for dinner, I just start it in the morning.
• 2. I use about a 10 inch iron skillet.