Buttery sweet sourdough cornbread with a slight tang thanks to the addition of sourdough discard. This recipe uses a unique baking technique that results in a fluffy, cloud-like texture that you will absolutely love.
169 grams (3/4 cup) butter
76 grams (1/4 cup) honey
277 grams (about 2 cups) corn
226 grams (1 cup) milk
114 grams (1/2 cup) sourdough discard
100 grams (1/2 cup) granulated sugar
2 large eggs
150 grams (1 cup) cornmeal
6 grams (¾ tsp) salt
1/4 tsp baking soda
10 g (2 tsp) baking powder
200 grams (1 1/3 cup) all-purpose flour
Prepare for baking: Preheat your oven to 450 F with rack in the middle
Make the honey butter: Combine the butter and honey in a small saucepan set over medium heat. Cook until butter is completely melted, stirring occasionally. Set aside and allow the mixture to cool.
Blend corn: Combine ⅓ cup of corn, sourdough discard and milk in a blender and puree.
Mix the wet ingredients: Whisk the corn mixture with the eggs and sugar until the sugar has completely dissolved.
Fold in the dry ingredients: Fold the cornmeal, salt, baking powder and baking soda into the wet ingredients. Add the all-purpose flour in three additions. Stir the remaining corn kernels in with the last addition of flour.
Drench batter in honey butter: Pour your batter into your 8-inch cake pan. Pour the melted honey butter over the batter.
Bake: Bake the cornbread for 30 to 35 minutes or until the tops are golden brown, the center no longer jiggles and a toothpick inserted into the center comes out clean.
Enjoy: Allow the cornbread to cool slightly before slicing. This cornbread is best enjoyed the day it's baked.
When in doubt, use weight over volume measures
Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days
Reheat: This cornbread is best eaten fresh, but any leftovers can be reheated in the microwave for 30 seconds.
Keywords: sourdough discard, sourdough, sourdough cornbread, quick bread