Wendy’s Recipes

Sourdough Cornbread

Name: Sourdough Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 servings
Ingredients: 1 cup all purpose flour; 3/4 cup yellow cornmeal (fine or medium ground); 1 tablespoon baking powder; 1 teaspoon kosher salt; 1/2 cup unsalted butter (melted); 1/3 cup honey; 2 large eggs (room temperature); 1/2 cup whole milk (substitute buttermilk); 1 cup sourdough starter discard

16 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

1 cup all purpose flour

3/4 cup yellow cornmeal (fine or medium ground)

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 cup unsalted butter (melted)

1/3 cup honey

2 large eggs (room temperature)

1/2 cup whole milk (substitute buttermilk)

1 cup sourdough starter discard

Directions

Preheat the oven to 375°F.

In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt and set aside.

In a separate large bowl, whisk together the melted butter and honey. Then whisk in the milk and eggs. Then whisk in the sourdough discard until fully combined and smooth.

Add the dry ingredients into the wet ingredients and mix until just combined. It's okay if the batter is still a little lumpy.

Cut a parchment paper sling slightly smaller than the width of a square 9x9 inch pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the cornbread right out of the pan!

[Alternatively you can bake the cornbread in a greased cast iron skillet!]

Pour the cornbread batter into the lined pan. Then bake at 375°F for 20-25 minutes or until golden brown and a cake tester or toothpick inserted near the center comes out clean (it may be crumby but not wet).

Remove from the oven and serve warm!

Sourdough cornbread is delicious on its own, but even better with butter and honey! This sourdough discard cornbread is also the perfect side dish for classic slow cooker beef chili or my favorite creamy white chicken chili!

Nutrition

Serving Size

Calories

158 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat

3 g

Trans Fat

0.2 g

Cholesterol

39 mg

Sodium

238 mg

Total Carbohydrate

21 g

Dietary Fiber

1 g

Total Sugars

6 g

Protein

3 g