Sourdough Discard Cornbread
A golden, tender cornbread with crisp buttery edges and a subtle sourdough tang. Unfed sourdough discard and buttermilk keep the crumb moist, and a hot cast-iron skillet gives the bottom a deep, crunchy crust.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 25 min
- Total
- 1 hr 5 min
- Makes
- 1 10-inch skillet cornbread (8 wedges)
Steps
Before you start
- Take the eggs and buttermilk out of the fridge 30 minutes ahead so the melted butter doesn't clump when it hits them.
- Use unfed discard straight from the fridge or at room temperature, stirred smooth. Discard that is very old and has a layer of dark liquid should be stirred well first; the liquid is fine to include.
- Position an oven rack in the center and preheat the oven with the skillet inside; a screaming-hot pan is what makes the crust crisp.
- Timing note: the preheat overlaps with your prep, so the 65-minute total is a cautious estimate and you may finish a little sooner.
Preheat oven and skilletOven 425°F / 220°C
- Place the 10-inch (25 cm) cast-iron skillet on the center rack and preheat the oven to 425°F (220°C).
- Let the empty skillet heat for at least 10 minutes while you prepare the batter.
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Ready when: Oven has reached 425°F (220°C) and the skillet has heated for at least 10 minutes
Tip: A cold pan gives a pale, soft bottom crust, so don't skip heating the skillet.
Whisk dry ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt for about 30 seconds, until the leavening is evenly distributed and no lumps of baking soda remain.
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Ready when: Mixture looks uniform in color with no clumps
Melt the butter
- Melt 6 tablespoons total of butter is not needed here; melt only the 4 tablespoons (57 g) of batter butter in a small saucepan over low heat, about 2 minutes.
- Remove from the heat and let it cool for 5 minutes so it won't scramble the eggs.
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Ready when: Butter is fully liquid and just warm, not hot, to the touch
Mix the wet ingredients
- In a medium bowl, whisk the sourdough discard, buttermilk, eggs and honey (if using) until smooth and no streaks of egg remain, about 1 minute.
- Slowly whisk in the cooled melted butter until fully combined.
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Ready when: Mixture is smooth, uniform and pourable with no visible butter pools
Tip: If the butter is too hot or the buttermilk is very cold, small butter clumps can form; whisk steadily and add the butter in a thin stream.
Combine and rest
- Pour the wet mixture into the dry ingredients.
- Fold with a rubber spatula just until no dry flour remains, about 15 strokes; a few small lumps are fine.
- Let the batter rest for 5 minutes so the cornmeal absorbs liquid and the crumb turns tender.
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Ready when: Batter is thick but spoonable, like a loose muffin batter
Tip: Overmixing makes cornbread tough and dense, so stop as soon as the flour disappears.
Butter the hot skilletOven 425°F / 220°C
- Wearing oven mitts, carefully pull the oven rack out and remove the hot skillet; set it on a heatproof surface.
- Add the 2 tablespoons (28 g) butter and swirl for about 20 seconds until melted and sizzling, coating the bottom and halfway up the sides.
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Ready when: Butter is melted, foamy and coating the whole pan
Tip: The handle stays dangerously hot; drape a towel or mitt over it as a reminder.
Pour in the batterOven 425°F / 220°C
- Immediately scrape the batter into the sizzling skillet and spread it into an even layer with the spatula.
- You should hear a sizzle as it hits the butter.
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Ready when: Batter is level and the edges sizzle against the pan
Bake the cornbreadOven 425°F / 220°C
- Return the skillet to the center rack and bake at 425°F (220°C) for 22 to 25 minutes, until the top is deep golden brown, the edges pull away from the pan, and a toothpick inserted in the center comes out clean or with a few dry crumbs.
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Ready when: Deep golden top, edges pulled from the pan, toothpick comes out clean
Tip: If the top browns too fast before the center is set, tent loosely with foil for the last 5 minutes.
Cool and serve
- Remove the skillet with oven mitts and set it on a wire rack.
- Cool for 10 minutes so the crumb sets, then cut into 8 wedges and serve warm, straight from the skillet or lifted out with a spatula.
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Ready when: Center feels firm and the wedges hold together when cut
Tip: Leave a towel over the hot handle until the skillet cools to avoid burns.
Good to know
Tips
- Medium-grind cornmeal gives the best texture; stone-ground works but may need an extra 2 to 3 tablespoons of buttermilk if the batter seems very stiff.
- Discard that is very sour will give a tangier cornbread; use a milder, fresher discard if you want a subtler flavor.
- Run a butter knife around the edge right after baking if you want to turn the cornbread out onto a rack to keep the bottom crust crisp.
- For savory cornbread, omit the honey and fold in 1/2 cup (60 g) shredded cheddar and 1 diced jalapeño at the end of mixing.
Make ahead
Mix the dry ingredients up to 1 week ahead and store airtight. Bake the cornbread up to 1 day ahead and rewarm before serving. Don't mix the wet and dry ingredients until you're ready to bake, because the leavening starts working right away.
Storage & reheating
Room temperature: wrap tightly or keep covered up to 2 days. Fridge: up to 5 days in an airtight container. Freezer: wrap individual wedges in plastic and foil, freeze up to 3 months, and thaw overnight in the fridge. Reheat wedges in a 350°F (175°C) oven for 8 to 10 minutes, or microwave for 20 to 30 seconds.
Substitutions
- buttermilk → whole milk plus 2 teaspoons lemon juice or white vinegar. Stir together and let stand 5 minutes before using, in place of 3/4 cup (180 ml) buttermilk.
- honey → maple syrup or an extra tablespoon of sugar. Use the same amount of maple syrup; the cornbread will be slightly less moist with sugar alone.
- unsalted butter → bacon drippings. Gives a savory, smoky crust; use 2 tablespoons in the hot skillet.
- all-purpose flour → 1:1 gluten-free baking flour. Use the same weight; the crumb will be a bit more delicate, so cool completely before slicing.
