Umami Recipes
Umami Recipes

Cornbread

12

servings

40 minutes

active time

50 minutes

total time

Ingredients

Sourdough Cornbread

This super easy sourdough cornbread is wonderfully moist and made with your sourdough discard, honey and buttermilk.

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course: Breakfast Cuisine: American Servings: 12 servings

Calories: 352kcal

Author: Heather Perine

Ingredients

• 1 1/2 cups (180 g) all purpose flour, fresh milled is best

• 1 1/2 cups (225 g) yellow cornmeal

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 12 tablespoons (170g, 1 1/2 sticks) unsalted butter melted and slightly cooled or olive oil

• 1/2 cup (170 g) honey Agave (so sweet try 120 g)

• 3 large eggs room temperature

• 11/4 cups (310g) buttermilk

• 120 g (generous ½ cup) sourdough discard

Directions

Instructions

1. Preheat the oven to 400oF. Butter a 9-inch round pan, square pan, or cast iron skillet.

2. In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder.

3. In a second large mixing bowl, whisk together the sugar, eggs, butter, buttermilk, honey, and sourdough discard.

4. In the second bowl, make a well in the dry ingredients. Pour in the wet mixture. Stir just until combined. Do NOT overmix!

5. 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.

Notes

• Tools: 9 inch baking pan | Bob's Red Mill cornmeal

• Storage: Be sure to allow the cornbread to cool completely. Then wrap any leftovers and store at room temperature. It will keep for 2 days. Or you can store it wrapped up in the fridge for up to 1 week. Or freeze it! Wrap it up well. I like to wrap it in plastic wrap, then place in a plastic bag. And then freeze for up to 3 months. When ready to eat, unwrap and thaw at room temperature.

• Reducing The Sugar: I grew up eating sweet honey cornbread. And I've seen many recipes use a lot less (not all! some use more) so if you like yours a little less sweet then you can try reducing the amount of sugar.

• Buttermilk substitution: Add 1 tablespoon to a liquid measuring cup. Pour in your milk to the 11/4 cup line. Stir and wait 10 minutes before using.

• Can I Bake These Into Muffins? - I haven't baked these into cornbread muffins, but you certainly can. I would recommend baking these for about 18-20 minutes. Set your timer

12

servings

40 minutes

active time

50 minutes

total time
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