Description

A cozy, tangy cornbread made with sourdough starter or discard, enriched with melted garlic butter and honey for a perfect balance of flavors and textures.

Ingredients

Scale

1 cup sourdough starter or discard

1 cup yellow cornmeal

3/4 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 large eggs

1 cup milk or buttermilk

3 tablespoons honey or maple syrup

1/2 cup melted garlic butter

4 tablespoons unsalted butter

2 cloves garlic minced

optional 1/2 cup shredded sharp cheddar

optional 1 tablespoon chopped fresh herbs

optional 1/4 teaspoon chili flakes

Instructions

1. Preheat the oven to 400°F and place a cast iron skillet inside to heat.

2. Whisk the cornmeal, flour, baking powder, baking soda, and salt in a large bowl to combine.

3. In a separate bowl whisk eggs, milk, honey, cooled garlic butter, and sourdough starter until just smooth.

4. Fold the wet mixture into the dry ingredients gently with a spatula until just combined and let rest for 15 minutes.

5. Sauté minced garlic in melted butter until fragrant then reserve a tablespoon for brushing.

6. Carefully remove the hot skillet, brush with reserved garlic butter, and pour in the batter.

7. Optionally sprinkle cheese, herbs, or chili flakes over the top and gently press in.

8. Bake for 22 to 28 minutes until golden brown and a toothpick comes out clean.

9. Brush the top with remaining garlic butter and let the cornbread rest in the skillet for 10 minutes before slicing.

10. Serve warm with additional honey drizzle or alongside soups and chili.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: bread
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 slice

Keywords: sourdough, cornbread, garlic butter, sourdough discard, cast iron skillet, comfort food, homemade bread