Cooked - Sourdough Discard Cornbread Recipe

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Sourdough Discard Cornbread Recipe

16.0

3 large eggs, at room temperature

½ cup (120g) full-fat coconut milk

2 tsp apple cider vinegar

¼ cup (60g) pure maple syrup

1 tbsp (12g) granulated sugar

⅓ cup (75g) unsalted butter, melted

½ cup (120g) sourdough discard (100% hydration) at room temperature

½ cup (60g) medium-grind cornmeal

1 cup (120g) all-purpose flour

½ tsp baking soda

½ tsp baking powder

½ tsp fine sea salt

Preheat your oven to 350F (175C). Grease or line an 8-inch square baking dish or similar-sized pan.
In a separate bowl, combine the cornmeal, flour, baking soda, baking powder, and salt.
In a large bowl, whisk together the eggs, coconut milk, apple cider vinegar, maple syrup, sugar, melted butter, and sourdough discard until smooth.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. The cornbread will be golden brown on top.
Let the cornbread cool slightly before slicing and serving. Enjoy with chili or your favorite barbecue dish!

Course🍚Side Dish

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 35 weeks ago

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