If you are a fan of cornbread, this sourdough recipe is one you’ll want to try. While it makes an 8×8 pan, I often find myself doubling the batch to a 9×13, simply because my children devour it. It does well as leftovers as well, or made for a crowd.
Homemade Sourdough Cornbread
- 3/4 cup cornmeal
- 1/2 cup flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup sourdough discard
- 1/2 cup milk
- 1/2 cup coconut oil
- 2 eggs
Start by making your sourdough sponge of sourdough discard, milk, flour, and cornmeal. Let sit 6-8 hours. Add remaining ingredients, mixing well.
Por into a greased 8×8” pan. Bake at 400 degrees for 25-35 min.
Serve with honey, agave or homemade jam. My grandmother loves to eat her cornbread topped with a bit of molasses. 🙂