I had already pulled out the discard from my sourdough when I realized what I was really craving was cornbread. Back to the drawing board to figure out to combine my two loves.
My go-to cornbread recipe is my mom’s (it can be found here). With the addition of a cup of sourdough starter, I first jumped to the next size up skillet – 10 inches of cast iron.
I usually like to use buttermilk in my cornbread but, with the tang from the starter, I decided to use whole milk instead. The batter was super tight so I upped the butter to ½ cup and added 2 eggs instead of my usual one. That seemed to do the trick of loosening things up.
The cornbread turned out really well – it isn’t quite as fluffy as Mama’s but it is pretty light for having a cup of sourdough starter and it is very tasty.
1 cup sourdough starter discard
1 cup milk
1 cup cornmeal
1 cup all-purpose flour
2 eggs, whisked together
½ teaspoon salt
½ cup unsalted butter
2 teaspoons baking powder
½ teaspoon baking soda
Mix the sourdough starter, milk, cornmeal and flour together in a mixing bowl. Cover the bowl with a clean dish towel and set the mixture aside at room temperature while you preheat the oven.
Preheat oven to 400 degrees F with a 10 inch cast iron skillet inside and the stick of butter in the skillet. When the butter is melted remove from the oven and swirl the skillet to get the butter to cover the bottom and a bit of the sides. Carefully, pour over the dough. Stir to combine.
Add the eggs, salt, baking powder and baking soda to the mixture and stir well. Pour the batter into the heated and buttered pan.
Bake for 20-25 minutes or until the top is golden-brown. A toothpick inserted into the center should come out clean.
Remove from the oven, and allow to cool for 10 minutes before slicing and serving hot, slathered with additional butter.